| Cook Time | 60 minutes |
| Servings | serves |
Ingredients
- 2 Sweet Potatoes
- 1 teaspoon Canola Oil
- 1 bag Baby Spinach 5-ounce
- 1/2 cup Skim Milk
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper Freshly Ground
- 1/4 teaspoon Red Chilli crushed
- 4 Eggs
- 2 Egg Whites
- 1.5 ounces Feta Cheese crumbled
Ingredients
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Instructions
- Preheat the oven to 350°F, then peel and slice sweet potatoes. I sliced mine using a mandoline, but a knife works great as well. The mandoline speeds up the process significantly and gives you even slices. Coat a pie dish with cooking spray, then fill the bottom of the dish with a layer of sweet potato slices. Cut the sweet potato rounds in half and fill around the edges of the pie dish; round side facing up. Once the entire dish is filled, coat one more time with cooking spray. Bake for 20 minutes. Turn heat up to 375°F.
- For the filling, heat a nonstick skillet over medium heat. Add spinach; sauté 3 minutes. Remove from heat; cool.
- Combine milk and next 5 ingredients in a bowl; stir with a whisk. Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with feta. Bake at 375°F for 35 minutes. Let stand 5 minutes; cut into 4 wedges.
Recipe Notes
CALORIES 196 FAT 8.5g (sat 3.5g, mono 3.2g, poly 1.2g) PROTEIN: 12g CARB 18g FIBER 4gCHOL 197mg IRON 2mg SODIUM 562mg CALC 155mg
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