Ingredients

• 1 Medium Sweet Potato
• 1 1/2 Tbsp. Olive Oil
• 1/2 Tbsp. Dried Rosemary
• 1/4 Tsp. Sea Salt
• 4 Garlic Cloves, Minced
• 2 Cups Spinach, Thinly Sliced
• 8 Large Eggs
• 1/2 Cup Milk
• 1 Cup Shredded Cheese
• 1/4 Cup Sliced Green Onions

Utensils

• Baking Sheet
• 9" x 9" Baking Pan
• Small Sauce Pan
• Large Mixing Bowl
• DuraChef® Non-Stick Baking Sheet

Directions

1. Heat oven to 375°F, and line baking sheet with DuraChef® Non-Stick Baking.
2. Thinly slice the sweet potato, placing in mixing bowl, and toss with 1 Tbsp. of olive oil. Sprinkle with rosemary and sea salt.
3. Spread sweet potatoes on baking sheet and roast for 20 minutes. Flip over and roast for another 5 minutes. Remove from oven and set aside. Then turn up the oven to 400°F.
4. In small sauce pan over medium-low heat, sauté minced garlic. Stir in spinach and cook over medium low for 2-3 minutes or until wilted. Remove from heat and set aside.
5. Place DuraChef® Non-Stick Baking Sheet in 9" x 9" baking dish and layer potatoes evenly on bottom. Cover them with the spinach and set aside.
6. In large mixing bowl, whisk together the eggs and milk, then pour over the potatoes and spinach. Sprinkle with cheese.
7. Bake for 25 minutes until the center sets. Turn the broiler to high, and boil for 2 minutes to crisp up the top.
8. Let sit for 5 minutes before slicing. Garnish with sliced green onion.