Spiralized Veggie Potato Pie

 

Today’s recipe is dedicated to the strongest, kindest woman I know: my mother.

I feel so blessed to have such an incredible relationship with my mom. She’s my cheerleader, my therapist, my mentor, and my friend. She’s the first person I call whenever something exciting happens, or when I’m having the worst day and just need a shoulder to cry on. She’s been the most amazing role model, and I give her all the credit in the world for shaping who I am today. I kid you not, she is super mom and I can only hope that I’ll be half the mom she’s been to me one day in the future.

 

Spiralized Veggie Potato Pie

Spiralized Veggie Potato Pie

 

On this Mother’s Day, I decided to make my mom this Spiralized Potato Veggie Pie— for a variety of reasons. First and foremost, because I stole her spiralizer to make it 😉 Back at Christmastime, my mom pulled out this handy tool for me to try one evening and I became totally obsessed. I “borrowed” it for a few weeks to try out some recipes for the blog and have had a very hard time returning it :/ I promise it’ll come back soon mom! But in the meantime, I made you this!

Secondly, my mom makes the best frittatas. They’re super simple and packed with veggies (just like this one), but I have yet to find one I like better. I made a little “play” on her veggie frittata with some spiralized potatoes and zucchini added as the base of the “pie”. I topped them with some sautéed spinach, tomatoes, and garlic, then poured a simple egg mixture over the whole thing. This light, yet delicious breakfast pie totally fits my mom’s eating style: healthy, yet oh-so-tasty. I wonder where I get my eating habits from…

 

Spiralized Veggie Potato Pie

Spiralized Veggie Potato Pie

 

So to all you mothers and grandmothers out there, Happy Mother’s Day! I hope your special day is filled with loved ones, delicious food, and sweet treats 🙂

 

Spiralized Veggie Potato Pie

Spiralized Veggie Potato Pie

Ingredients

  • 2 russet potatoes, peeled
  • 1 zucchini
  • 1 tablespoon olive oil
  • 2 cloves of garlic, minced
  • 2 cups spinach, packed
  • 1/2 cup grape tomatoes, halved
  • 5 eggs
  • 3/4 cups milk of choice
  • 1/2 teaspoon salt and pepper
  • 1/2 teaspoon garlic powder

Directions

Step 1
Preheat the oven to 375 degrees. Begin by spiraling the potatoes and zucchini using your smallest blade. Place the spiraled potatoes and zucchini into an oiled pie dish and bake for 8-10 minutes, or until they are just starting to crisp on top.
Step 2
In the meantime, heat olive oil in a pan and add in minced garlic. Sauté garlic for a minute, then add in spinach and let it wilt. Once it is just wilted, add in the grape tomatoes, then turn the heat off.
Step 3
Once the potatoes and zucchini are crispy, pull them out of the oven and top evenly with the spinach, garlic, and tomatoes. Last, whisk together the eggs, milk, and spices, then pour over the potato pie. Try to coat all the potatoes and veggies when you pour. Bake at 375 degrees for 35-40 minutes, then pull it out and let it sit for at least 10 minutes before slicing.

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

2 Comments

    • Hmmm I haven’t tried it yet with this recipe but I don’t think it would work quite as well.

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