Heat oven to 350 F. Lightly coat 12 muffin liners with the olive oil spray.
In a bowl, combine the crushed Whey Thins™ and coconut oil. Place 1 packed tablespoon mixture into prepared muffin liners, pressing down firmly to create a crust.
In a bowl, whisk both eggs, salt, and black pepper until combined.
Divide spinach, red peppers, and shallots evenly between the cups. Pour in the egg mixture. Bake for 28-30 minutes or until eggs are set.
Sprinkle the remaining crust on top of the baked frittatas for garnish.