4 Servings 35 min Cook
2 Sweetpotato, 5" long Sweet Potato
1 Tsp Canola Oil
1/2 Cup, sliced Onions
1 Grams Spinach
1/2 Cup Lowfat Milk
1/4 Tsp Salt
1/4 Tsp Pepper
1 Tbsp Crushed Red Pepper Flakes
4 Large Egg
2 Large Egg White
1 1/2 Oz Feta Cheese
Preheat oven to 350.
Spray a 9-inch pie plate with cooking spray.
Layer sweet potatoes so they are arranged in overlapping concentric circles on the bottom and up the sides of the pie plate.
Cut the slices in half to fit around the sides making sure the round side of the slice points up.
Coat potatoes with cooking spray.
Bake in preheated oven for 20 minutes or until potatoes are slightly tender.
Place pan on a wire rack.
Increase oven temperature to 375F.
Heat a large nonstick skillet over medium.
Add oil and onion; sauté 3 minutes.
Add spinach; sauté 3 minutes.
remove from heat; cool.
Combine milk, salt, pepper, crushed red pepper flakes, eggs and egg whites in a medium bowl and whisk together.
Spread the spinach mixture on top of the crust; pour egg mixture over spinach.
Sprinkle with feta.
Bake at 375F for 35 minutes or until egg mixture is set.
Let stand 5 minutes; cut into 8 wedges.
