- 8" pie pan or you can use a muffin tray.
|Preheat oven at 350F.|
|Place all cut vegetables in an 8" pie pan. Make sure it's mounded. It means the pile goes a little beyond the rim of the pan because it will shrink once baked.|
|Whisk eggs. Add salt and pepper, Add milk and nutritional yeast. Whisk some more and add to the pan with vegetables.|
|Bake for 30-45 minutes until it's not wobbly in the middle when you shake it.|
|Cool and serve. You can keep this in the fridge for 4 days.|
source: Herbs and Spices Catering
100 calories per serving if using unsweetened almond milk or any nut butter + coconut creamer. 120 calories if using whole milk.