Sweet Potato Crusted Veggie Frittata

I love "breakfast casseroles" for so many reasons!

-They are super simple to make

-They are very healthy and can easily be made in a balance of macros

-They are versatile - you can add any veggies you like

-They are perfect for breakfast, snacks or dinner

 

I whipped this one up yesterday in just a few minutes and it will serve as our mid-morning mini meals for several days! My yield is 8 servings, 20g of protein each, very little carbs or fat!

 

What you need...

DEEP Dish Pie Plate or Pyrex Dish

1 medium sweet potato

2-3 cups fresh baby spinach

1 lb. asparagus, trimmed

1.5 quarts or 3 pints of egg whites

1/4 cup feta cheese

fresh cracked black pepper

red pepper flake (optional)

 

 

 

 

 

Preheat oven to 425F and lightly grease the pie dish. Using a mandolin, carefully, slice the sweet potato into thin discs. (I used the thickest setting on mine) Beginning in the middle of the pie dish and working to the edges, layer in the potato slices until you have completed a crust. Add the spinach, I gently pressed it down so I could fit a bunch!  Then gently pour in the egg whites so they don't splatter. Arrange the asparagus on top, sprinkle with feta and pepper. Bake in middle of oven for about 45 minutes or until completely set! 

 

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