Heat 1 teaspoon of coconut oil in medium skillet.

Add sweet potato to skillet and cover, stirring often, and cook for about 10-15 minutes until the sweet potato softens.

Add spinach to sweet potato in skillet, uncover, and cook just until spinach wilts.

Beat eggs and egg whites together in a bowl. Add almond milk and salt and mix well.

With sweet potatoes and spinach evenly spread around skillet, pour in egg and milk mixture and let is spread around the pan. Cook on medium heat, covered for about 5-7 minutes until all egg is solidified.

Remove fritata from pan and let cool for a while. Using a pizza cutter, cut into 8 slices. Serve at room temperature or refrigerate and serve later.