Although the edges will puff and brown appealingly, the center of this dish may remain moist because of the amount of green chile sauce used. Green chile sauce is not salsa (although salsa could easily be substituted here). I’ve been pleased to see more companies offering jarred or canned versions that seem to be making their way out of the Southwest and into the rest of the country The amount of green chile sauce you use determines the heat level of your meal. Add another spice dimension with fresh or roasted green chiles, seeded and chopped. Although this is a vegetarian recipe that calls for meat-substitute crumbles (find these in your grocer’s freezer), you could easily add sausage, ground beef, pork, or turkey without changing anything else—likely not even the cooking time. Add chopped Canadian bacon and call it “green eggs and ham”! Consider whisking in 1/4 cup milk with the eggs for a slightly more quichelike effect.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Step 3
Spread the sweet potato in a thick layer. Cover with the meat substitute. Spoon 1/3 cup of the green chile sauce on top.
Step 4
Scatter the bell peppers and mushrooms into the pot. Add the cauliflower. Spread the rest of the chile sauce on top.
Step 5
In a medium bowl, whisk the eggs with the salt. Pour the mixture evenly over all.
Step 6
Cover and bake for about 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 7
Calories: 442
Step 8
Protein: 39g
Step 9
Carbohydrates: 36g
Step 10
Fat: 16g
Step 11
Cholesterol: 639mg
Step 12
Sodium: 734mg
Step 13
Fiber: 9g
