1 whole wheat pie crust
2 Tbsp BBF Naturally Refined Organic Coconut Oil
1 Cup potato, diced
2/3 Cup onion, chopped
2/3 to 1 Cup zucchini, chopped
1 yellow or red bell pepper, chopped
4 extra large eggs
1 Cup fat-free milk
1 tsp fresh oregano
1 Tbsp fresh basil
freshly ground sea salt and black pepper
1. Preheat oven to 450F.
2. Lightly prick side of pie crust with fork. Bake 5 minutes or until lightly browned; set aside. Reduce oven to 350F.
3. In a medium skillet, heat coconut oil over medium heat until melted. Add potatoes and cook until lightly golden. Add onion, zucchini and bell pepper; cook for 3-5 minutes. Spoon vegetable mixture into crust.
4. Combine eggs (or egg substitute), milk, oregano and basil. Season with salt and pepper, if desired. Pour over vegetable mixture. Cover edge of crust with aluminum foil to prevent overbrowning.
5. Bake 45-50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into 6 slices.
Makes 6 servings