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Mini Frittata

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5 from 1 review

These healthy mini frittatas are made with pastured eggs and fresh summer vegetables layered over a sweet potato bottom crust. YUM!

Ingredients

Scale
  • 3 cups shredded sweet potato, 1 medium
  • 1 Tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1 cup shredded zucchini
  • 1/4 cup scallions sliced, green and white parts
  • 1/2 cup diced tomato
  • 10 pastured eggs
  • 2 Tablespoons almond milk or milk of choice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic granules
  • 2 teaspoons fresh oregano or thyme or 1 teaspoon dried
  • 1 ounce goat cheese, optional

Instructions

  1. Preheat oven to 350ºF and line muffin tins with muffin liners.
  2. Grate sweet potato using cheese grater or food processor.
  3. In a bowl mix together sweet potato, oil, salt, and pepper. Line the bottom of your muffin tins with the sweet potato mixture.
  4. Bake for 20 minutes and remove from the oven.
  5. While the sweet potatoes are baking prepare the vegetables.
  6. Grate zucchini, place into a kitchen towel and squeeze out as much water as possible. Set aside.
  7. Chop scallions and tomato.
  8. Whisk eggs in a bowl together with milk, salt, pepper and garlic granules, and herbs.
  9. Add zucchini and scallions. Stir.
  10. Using a 1/4 cup measuring cup, fill each muffin liner evenly with egg and vegetables. Do your best to divide the vegetables evenly.
  11. Top each muffin cup with chopped tomatoes and goat cheese.
  12. Bake for 20-25 minutes or until eggs are just set.
  13. Remove from the oven and serve hot or let cool completely.
  14. Store in air-tight container in refrigerator for 3-4 days, or the freezer for up to 3 months.

Equipment

Find it online: https://eatwellenjoylife.com/mini-frittata-vegetarian/