- Sweet Potato Frittata Muffins.jpg (43.05 KiB) Viewed 194 times
Takes: 35 minutes (plus cooling time)
Serves: 12
No nutritional information available.
Ingredients
- Butter or olive oil, for greasing
- 640g sweet potato, peeled and cut into cubes approximately 2½cm
- 160g potato, peeled and cut into cubes
- 8 eggs, lightly beaten
- 150g goat's cheese, crumbled
- 90g baby spinach, roughly chopped
- 1 red onion, diced
- 60g grated Parmesan
- Sea salt and black pepper
Method
1. Preheat the oven to 200°C/Fan 180°C Fan/Gas Mark 6. Grease a 12-hole muffin tin with butter or oil and line with squares of baking paper.
2. Steam the sweet potato and the potato cubes for 5 minutes, or until just soft. Let cool slightly.
3. Add the eggs, goat's cheese, spinach, onion, Parmesan, and salt and pepper to taste to a large bowl and mix to combine. Add the steamed potatoes and mix.
4. Spoon the batter into the prepared muffin tin and bake for 20 minutes, or until set. Leave to cool for 10 minutes before removing them from the tin.
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