2 medium red skin potatoes
1 zucchini
Sea salt and ground pepper, to taste
1 small garlic clove, minced
3 tablespoons unsalted butter, melted

8 large eggs
¼ cup milk
½ teaspoon baking soda
Sea salt and ground pepper, to taste

½ cup grated Asiago cheese
3 tablespoons finely chopped sundried tomatoes

Preheat the oven to 375 degrees Fahrenheit. Spray a 9-inch round pan with cooking spray.

Peel the potatoes. Using a large-hole grater, grate the potatoes and zucchini into a large glass bowl. Season with salt and pepper. Stir in the minced garlic and melted butter.

In a separate bowl, whisk the eggs, milk, baking soda, salt and pepper long and well, until fluffy and smooth. Stir the egg mixture into the vegetables. Pour into the prepared pan. Top with grated cheese and chopped sundried tomatoes.

Bake until set, 25 to 30 minutes. Serve warm with hot sauce and a side salad.

Serves 6