Super simple and super tasty. A vegetarian and gluten-free way to keep your hunger at bay.

  • 40 minutes
  • 4 servings
  • 436 calories

Ingredients

  • 21.1 oz / 600 g boiled potatoes
  • 1/2 tablespoon of oil
  • 8 eggs
  • 2 tablespoons vegetable broth
  • 15 fl oz / 4 dl (400 ml) skim milk
  • 8.8 oz / 250 g cherry tomatoes
  • 2 tablespoons fresh thyme
  • 1 crisp salad head
  • 2 tbsp olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon of black pepper

Instructions

  1. Put the oven at 400°F / 200°C.
  2. Slice the boiled potato, put in a greased oven-proof form.
  3. Mix together eggs, milk and vegetable broth, pour over the batter and top it with cherry tomatoes.
  4. Bake in the oven for about 20 minutes or until it sets.
  5. Mix together oil, balsam vinegar, salt, and pepper, serve with the salad.

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