The simple, scalloped shell made from thinly sliced rounds of sweet potatoes makes this version of a popular brunch (or supper) dish gluten-free. Choose potatoes with comparable diameters to create uniform slices for the easy-to-make crust. A mandoline makes slicing quick and precise, but a sharp chef’s knife will work too. You can also slice the potatoes in the food processor by using the slicing blade.
Ingredients
- cooking spray
- 2 medium sweet potatoes, peeled and cut into ⅛-inch-thick slices
- 1 teaspoon neutral oil, such as canola or avocado
- ½ cup sliced onion
- 1 (5-ounce) bag baby spinach
- ½ cup 1% low-fat milk
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper
- 4 large eggs
- 2 large egg whites
- 1½ ounces feta cheese, crumbled (about ⅓ cup)
Directions
- Preheat oven to 350°F.
- Coat a 9-inch pie pan with cooking spray. Layer sweet potatoes in slightly overlapping concentric circles on bottom and up sides of plate, cutting slices in half to fit (rounded-side up) around the sides. Coat potatoes with cooking spray. Bake until potatoes are slightly tender, about 20 minutes. Place pan on a wire rack. Increase oven temperature to 375°F.
- Heat a large nonstick skillet over medium heat. Add oil and onion; sauté for 3 minutes. Add spinach; sauté for 3 minutes. Remove from heat and let cool.
- Combine milk, salt, black pepper, crushed red pepper, eggs and egg whites in a medium bowl; stir with a whisk. Arrange the spinach mixture in the crust; pour the egg mixture over the spinach. Sprinkle with feta. Bake at 375°F until the egg mixture is set, about 35 minutes. Let stand for 5 minutes; cut into 8 wedges.