Breakfast Boost: Muffin-Sized Sweet Potato Frittatas

When grated, sweet potato cooks in a flash to quickly infuse these baby frittatas with lofty amounts of immune-enhancing vitamin A.

For more of Matthew’s breakfast recipes, check out his Crunchy-Sweet Beet Yogurt Bowl.

Sweet Potato Egg Frittatas
Sweet Potato Egg Frittatas
Sweet Potato Egg Frittatas
Servings Prep Time Cook Time
4servings 20minutes 27minutes
Servings Prep Time
4servings 20minutes
Cook Time
27minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
    Frittatas
    1. Preheat oven to 375°F (190°C). Heat oil in a large skillet over medium heat. Add onion and salt; cook5 minutes or until softened. Add sweet potato and garlic; heat just until sweet potato is tender, about 2 minutes.
    2. Whisk together eggs, milk, cheese, thyme and black pepper in a large bowl. Stir in cooked vegetables. Divide among 8 standard-sized greased muffin cups. Bake until frittatas are set, about 20 minutes. Let cool for a couple of minutes before unmoulding. 
    Pepper Sauce
    1. Meanwhile, place sour cream, roasted red pepper, lemon juice, paprika and salt in a blender or food processor. Blend until smooth.
    2. Serve frittatas with pepper sauce. 
    Recipe Notes

    Nutrients per serving: 353 calories, 21 g protein, 21 g fat (10 g saturated fat), 14 g carbohydrates (6 g sugars), 1 g fibre, 453 mg cholesterol, 784 mg sodium.