My Sweet Potato & Egg Casserole w/Blue Corn Chips
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- nonstick cooking spray
- 1 medium
- sweet potato
- 1 1/2 tsp
- light extra virgin oil
- 1 medium
- red onion, cut into small dice
- salt and pepper to taste
- garlic clove, minced
- 2 c
- liquid egg stubstitute
- 1 Tbsp
- fresh basil, chopped
- 4 oz
- baked blue corn chips (optional)
1Preheat your oven to 475
2Spray an 8 X 8 X 2 inch baking dish with cooking spray and set aside.
3Prick the skin of the sweet potato with a fork and wrap in a paper towel and microwave on high until it is soft and tender, about 5 to 8 minutes. Check for softness and return to microwave if needed.
4Remove sweet potato from microwave and allow to cool.
5Meanwhile, heat a large nonstick sauce pan over medium high heat. When hot, add the olive oil to the pan.
6Add the onions and cook until the onions begin to soften, about 5 minutes.
7Season with salt and pepper to taste and add the garlic and cook another 2 minutes.
8Remove from stove and set aside.
9In a small bowl, add the egg substitute and season with salt and pepper to taste and set aside.
10Remove the skin of the sweet potato and slice it crosswise into 1/2 inch thick slices.
11Layer the potatoes into the bottom of the prepared baking dish and evenly spread the onions on top.
12Pour the egg substitute into the dish and scatter the basil on top.
13Place the dish in the oven and bake until the eggs are completely set, about 15 to 18 minutes.
14Remove from oven and serve with baked blue corn chips.