Preheat oven to 375 degrees F. Grease a 9 inch pie pan with nonstick cooking spray. Add sweet potato slices all around the base, splicing some if necessary. Spray with more cooking spray and bake for 20 minutes. Cool for 5 minutes and keep the oven on.

Cook the veggies: Heat olive oil over medium-high heat. Add the onion and tomato; sauté for a few minutes. Add spinach and sauté until wilted. Remove from heat to cool.

In a bowl, whisk together eggs, almond milk, salt, and pepper.

Layer spinach mixture over the baked sweet potato crust, then pour egg mixture on top, adding goat cheese crumbles and more seasoning.

Bake for 30-45 minutes until eggs are set. Cool slightly before slicing; store leftovers in the fridge for up to 7 days.