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