Sweet Potato Egg Quiche
2 medium sweet potatoes, peeled and cut into 1/8-in.-thick slices (I use the OXO Good Grips V-Blade Mandoline Slicer)
1 teaspoon olive oil
1/2 cup sliced onion
1 (5-oz.) bag fresh baby spinach
Any color bell pepper sliced
6 large eggs
Salt, pepper and crushed red pepper to taste
How to Make It
Preheat oven to 375°F.
Coat a 9-inch pie plate with cooking spray. Layer sweet potatoes in slightly overlapping circles on bottom and upsides of pie plate, cutting slices in half to fit (rounded side up) around the sides. Coat potatoes with cooking spray. Bake in preheated oven for 20 minutes or until potatoes are slightly tender. Place pan on a wire rack.
Heat a large nonstick skillet over medium. Add oil, onion and bell pepper; cook 3 minutes. Add spinach; cook 3 minutes. remove from heat; cool.
combine eggs, salt, pepper and crushed pepper in a medium bowl; stir with a whisk. Put the veggies you cooked into the egg mixture and then transfer into the pie pan. Bake at 375°F for 20 minutes or until egg mixture is set. Let stand 5 minutes; cut into 8 wedges
**You can make this with regular potatoes, add a meat or change up the veggies!! such a quick and easy dish to make at the beginning of the week and have to eat in the mornings