2 medium sweet potatoes, ends trimmed, cut into 10cm sections
3 tablespoons olive oil, divided
3/4 teaspoon salt, divided
1/3 cup finely chopped shallot
140g baby spinach, roughly chopped
5 large eggs
1/3 cup low fat milk
1/4 teaspoon pepper
1 teaspoon Italian seasoning
3/4 cup crumbled Feta cheese
1/4 cup grated Parmesan cheese
Spray 12 cavity muffin pan with nonstick cooking spray.
Attach Spiralizer Attachment to KitchenAid® Stand Mixer. Center one sweet potato on fruit and vegetable skewer. Attach peeling blade and fine spiralizing blade, and position at end of sweet potato. Position medium size bowl under blades to catch spiralized sweet potato.
Turn stand mixer to speed 4 and process until blade reaches end of sweet potato. Repeat with remaining sweet potato sections.
Toss spiralized sweet potatoes with 2 tablespoons oil and 1/4 teaspoon salt in a medium bowl. Fit spiralized sweet potatoes into each muffin cavity, dividing evenly. Bake in center of oven for 20 minutes or until potatoes are just tender.
While potatoes are baking, heat 1 tablespoon oil in 30cm Frypan over medium heat. Add shallots, stir until softened, about 1–2 minutes. Sprinkle with 1/4 teaspoon salt. Add spinach, stir until spinach wilts completely and moisture has evaporated, about 5 minutes. Remove from heat.
Attach bowl and wire whip to stand mixer. Add eggs, milk, remaining salt, pepper and Italian seasoning. Whip on speed 6 until well combined and starting to froth.
Carefully remove muffin pan from oven. Spray sweet potatoes again with nonstick cooking spray, evenly divide the spinach mixture over roasted sweet potatoes; top evenly with feta cheese. Pour egg mixture into each cavity, filling about 2⁄3 full. Sprinkle each with Parmesan cheese.
Bake for 17–20 minutes or until set in the centers and beginning to brown. Serve immediately, or cool and store in refrigerator or freezer. To warm–up, preheat oven to 135°C and heat frittatas for 20 minutes or until heated through.