Ingredients:

2 medium sweet potatoes
1 teaspoon canola oil
1 (5-ounce) bag baby spinach
1/2 cup 1% low-fat milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
4 large eggs
2 large egg whites
1.5 ounces feta  (or other favorite) cheese, crumbled

Preparation:

1. Preheat the oven to 350°, then peel and slice sweet potatoes. Coat a baking dish with cooking spray. Cover the bottome with a layer of sweet potato slices. Cut rounds in half and prop up around the edge of the dish to create a side for the crust. Spray again; then bake for 20 minutes at 350.

2. Turn oven up to 375. Quickly pan saute the spinach for a couple of minutes just to wilt it. Allow spinach to cool.

3. Combine milk, eggs,  and seasonings, whisking thoroughly. Spread spinach in prepared baking dish. Then pour egg mixture over all.and next 5 ingredients in a bowl; stir with a whisk. Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with crumbled or grated cheeses. Bake at 375° for 35 minutes. Let stand 5 minutes; cut into 4 – 6  wedges.