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.
| Servings | Prep Time | Cook Time |
| 4servings | 20minutes | 27minutes |
| Servings | Prep Time |
| 4servings | 20minutes |
| Cook Time |
| 27minutes |
Ingredients
- Frittatas
- 1 tbsp canola oil
- 1 cup yellow onion diced
- 1/4 tsp salt
- 2 cups sweet potato grated
- 2 garlic cloves minced
- 8 large eggs
- 1/3 cup milk
- 2/3 cup Parmesan and Gruyére cheese grated
- 2 tsp fresh thyme
- 1/4 tsp black pepper
- Pepper Sauce
- 1/2 cup sour cream
- 1 cup jarred roasted red pepper
- 1 tbsp fresh lemon juice
- 1/4 tsp salt
- 1 tsp paprika
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
Frittatas
- 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.
- 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
- Meanwhile, place sour cream, roasted red pepper, lemon juice, paprika and salt in a blender or food processor. Blend until smooth.
- 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.
