Cooking with Burn Boot Camp Trainer, Eli!
I met Eli as a Burn Boot Camp Trainer from Eau Claire, Wisconsin. He invited us into his kitchen to show us how to prepare one of his favorite dishes, Sweet Potato Quiche. We had so much fun with this first video that it turned into a show instead of a short segment! Have your ingredients ready and cook along with us!
Sweet Potato Quiche:
1/2 Onion sliced
Two Sweet Potatoes, peeled and sliced
One Zucchini grated
Three cloves crushed garlic
1/4 tsp nutmeg
1/2 tsp salt
1/2 tsp basil
Olive Oil
8 eggs
Dash of Almond Milk
Sliced Tomatoes
Directions:
Preheat oven to 350 degrees.
Slice half an onion and cook on a low simmer while prepping rest of dish.
Slice and peel 2 Sweet Potatoes and layer as the crust in a 9″ pie pan. (We used glass).
Grate One Zucchini. (Any color!)
Chop three cloves of garlic.(Or use garlic press)
Add zucchini and garlic to the onion and continue to simmer.
Add 1/4 tsp nutmeg, 1/4 tsp, pepper, 1/2 tsp salt, and 1/2 tsp basil to the onion, zucchini, and garlic mixture and allow to cook.
Whisk eight Eggs with a Dash of Almond Milk.
Pour cooked vegetables into pie pan on top of sliced sweet potatoes and layer evenly.
Pour whisked eggs on top.
Top with sliced tomatoes and fresh or dried basil.
Bake at 350 degrees for 35-40 minutes.
♥ Enjoy ♥
Here’s to finding your style,™ – Kim
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