A hearty and nutritious bake featuring a crispy smashed potato base, loaded with fresh vegetables, eggs, and cheese. Perfect for a quick, gluten-free meal that can be adapted with any veggies you have on hand.
Preheat your oven to a hot temperature, around 200°C (400°F), so it's ready for baking.
Boil all of your potatoes in a pot of water until they are soft and fork-tender.
Prepare your 9 inch baking dish. Place all the boiled potatoes into the dish and gently smash them with a fork or potato masher to cover the base.
Drizzle a little oil over the smashed potatoes and season generously with salt and pepper.
Scatter all the chopped spinach, chopped yellow pepper, and halved cherry tomatoes evenly over the potatoes.
In a mixing bowl, whisk together all the eggs and milk until well combined. Pour this mixture evenly over the vegetables in the dish.
Sprinkle all the cheese over the top, covering the surface nicely.
Bake the dish in the oven for about 25 to 30 minutes, until the top is golden and the eggs are set. Let it cool slightly before serving.
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