Mini Sweet Potato Frittatas
These frittatas are baked in a regular sized muffin pan. You can prepare them ahead of time for easy grab-and-go breakfasts!
Ingredients
¼ cup grated Parmesan cheese
¾ cup crumbled feta cheese
1 teaspoon Italian seasoning
¼ teaspoon pepper
1/2 cup low fat milk
6 large eggs
5-‐ounces baby spinach, roughly chopped
1/3 cup finely chopped shallot
¾ teaspoon salt, divided
3 tablespoons olive oil, divided
2 medium sweet potatoes* (approx. 5”x 2”)
Non-‐stick cooking spray
Step by step
Preheat the oven to 375 degrees F. Spray a 12-‐cup regular sized muffin pan with non-stick cooking spray.
Trim ends off sweet potatoes and cut to fit spiralizer (if necessary). Use peeling blade and fine spiralizing blade to peel and spiralize sweet potatoes. In a medium sized bowl, toss the potato spirals with 2 tablespoons oil and ¼ teaspoon salt. Fit the spiralized potatoes into each muffin tin. Bake in center of oven for 20 minutes or until the potatoes are just tender.
In a large skillet (12-‐inch) over medium heat, add 1-‐tablespoon oil and cook shallots for about 1-‐2 minutes or until softened. Sprinkle with ¼ teaspoon salt. Add spinach and cook, stirring, until spinach wilts completely and the moisture has evaporated, about 5 minutes. Remove from heat.
In stand mixer bowl, using wire whip, combine eggs, milk, remaining ¼ teaspoon salt, pepper, Italian seasoning. Whip on medium-‐high speed until well-‐combined and starting to froth.
Carefully remove hot muffin tin from oven. Spray again with non-‐stick cooking spray, then evenly divide the spinach mixture over the roasted sweet potatoes. Top evenly with feta cheese. Pour egg mixture into each cup, filling to about 2/3 full. Sprinkle each with Parmesan cheese.
Bake for 17-‐20 minutes or until puffed, set in the centers and beginning to brown. You can bake, cool and store these in the refrigerator or freezer and warm-‐up when ready to eat.