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Mini Frittata

Savory Mini Frittatas: A Flavorful Twist on Breakfast Bliss

These mini frittatas are a delicious blend of flavor and nutrition, perfectly suited for breakfast or any meal occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 mini frittatas
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 medium Sweet Potato Grated
  • 1 Tablespoon Olive Oil Can substitute with avocado oil
For the Filling
  • 6 large Pastured Eggs Cage-free for richer taste
  • 1 medium Zucchini Grated and excess water squeezed out
  • 3 whole Scallions Chopped
  • 1 cup Tomatoes Chopped cherry tomatoes recommended
  • ½ cup Goat Cheese Can substitute with feta or skip
For Seasoning
  • 1 teaspoon Garlic Powder
  • to taste Salt
  • to taste Pepper
  • ¼ cup Milk Optional; almond milk for dairy-free

Equipment

  • Muffin tin
  • Mixing Bowl
  • grater

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. Grate one medium sweet potato and mix with olive oil, salt, and pepper. Press into muffin cups to form a crust and bake for about 20 minutes.
  3. While the crust bakes, grate zucchini and chop scallions and tomatoes. Squeeze excess moisture from zucchini.
  4. In a bowl, whisk together eggs, milk (if using), garlic powder, salt, pepper, and herbs. Stir in zucchini and scallions.
  5. Remove crust from the oven, pour egg mixture into muffin cups, top with tomatoes and goat cheese, then bake for 20-25 minutes.
  6. Allow mini frittatas to cool for a few minutes before removing from the muffin tin.

Nutrition

Serving: 1mini frittataCalories: 180kcalCarbohydrates: 10gProtein: 9gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 180mgSodium: 250mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 320IUVitamin C: 8mgCalcium: 100mgIron: 1mg

Notes

Check for doneness with a toothpick; it should come out clean. Manage moisture from vegetables to avoid sogginess. Customize vegetable options as desired.

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