6 servings

2 tbsp olive or avocado oil, divided

450 gr sliced zucchinis

¼ tsp oregano

¼ tsp thyme

¼ tsp sage 

1 julienned onion

1 minced garlic clove

2 cups spinach

200 gr sliced small tomatoes

1 ½ tbsp chopped fresh basil, divided

8 eggs

¼ cup unsweetened almond milk

1 tsp sea salt

pepper to taste

Preheat oven to 350º F. Grease a tart mold with little olive oil.

In a large skillet add 1 tablespoon of oil and heat over medium high heat. Add the zucchini in a layer, add the seasonings and cook until golden brown, flip and when golden, remove and set aside.

Add the remaining tablespoon of oil to same skillet, lower the heat to medium and cook the onion and garlic until it begins to brown. Remove from heat.

At the bottom of the mold, spread the onion, then the spinach. Then add zucchinis and finish with tomatoes. Sprinkle1 tablespoon of basil.

In a bowl, beat the eggs, almond milk, salt and pepper. Pour over the vegetables.

Bake for 40 to 45 minutes or until is set. Let cool for a few minutes. Cut into slices and garnish with the remaining basil.

Cal: 182.5 P: 10.7 G: 12.9 Cb: 7.4