These frittatas are baked in a regular sized muffin pan. You can prepare them ahead of time for easy grab-­and-­go breakfasts!


  • non-stick cooking spray
  • 2 sweet potatoes (medium, *, approx. 5”x 2”)
  • 3 tablespoons olive oil (divided)
  • 3/4 teaspoon salt (divided)
  • 1/3 cup shallot (finely chopped)
  • 5 baby spinach (­‐ounces, roughly chopped)
  • 6 large eggs
  • 1/2 cup low fat milk
  • 1/4 teaspoon pepper
  • 1 teaspoon italian seasoning
  • 3/4 cup crumbled feta cheese
  • 1/4 cup grated parmesan cheese


  1. Preheat the oven to 375 degrees F. Spray a 12-­‐cup regular sized muffin pan with non-­stick cooking spray.
  2. Trim ends off sweet potatoes and cut to fit spiralizer (if necessary). Use peeling blade and fine spiralizing blade to peel and spiralize sweet potatoes. In a medium sized bowl, toss the potato spirals with 2 tablespoons oil and ¼ teaspoon salt. Fit the spiralized potatoes into each muffin tin. Bake in center of oven for 20 minutes or until the potatoes are just tender.
  3. In a large skillet (12-­‐inch) over medium heat, add 1-­‐tablespoon oil and cook shallots for about 1-­‐2 minutes or until softened. Sprinkle with ¼ teaspoon salt. Add spinach and cook, stirring, until spinach wilts completely and the moisture has evaporated, about 5 minutes. Remove from heat.
  4. In stand mixer bowl, using wire whip, combine eggs, milk, remaining ¼ teaspoon salt, pepper, Italian seasoning. Whip on medium-­‐high speed until well-­‐combined and starting to froth.
  5. Carefully remove hot muffin tin from oven. Spray again with non-­‐stick cooking spray, then evenly divide the spinach mixture over the roasted sweet potatoes. Top evenly with feta cheese. Pour egg mixture into each cup, filling to about 2/3 full. Sprinkle each with Parmesan cheese.
  6. Bake for 17-­‐20 minutes or until puffed, set in the centers and beginning to brown. You can bake, cool and store these in the refrigerator or freezer and warm-­‐up when ready to eat.
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