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
- Preheat the oven to 375 degrees F. Spray a 12-‐cup regular sized muffin pan with non-stick cooking spray.
- 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.
- 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.
- 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.
- 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.
- 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.