Mini sweet potato and ricotta frittatas recipe

20 April 2017 by
First published: 1 January 2016

Sweet potatoes are nutritional magic and so are eggs, so it’s only logical that you’d want to combine these foods together to make a protein and vitamin-packed ‘power-meal’ that’s also low GI. So if you’ve been feeling a bit tired and dodging the workouts lately, then cut yourself a slice of this fabulous frittata right now…We’re pretty sure it’ll perk up your energy levels so much that you’ll be raring to race a Duracell bunny.

Ingredients (serves 8)

1 large sweet potato, about 250g peeled, ends trimmed and halved widthways

1 small onion, ends trimmed

1tbsp olive oil, plus a little extra for oiling

50g baby spinach

6 eggs

2tbsp chopped sage

1tbsp chopped chives

1tsp paprika

125g ricotta cheese, broken into pieces

Salt and freshly ground black pepper

Crisp green salad, to serve

Method

Lightly oil eight holes of a nonstick muffin tin. Using a spiralizer fitted with a 3mm spaghetti blade, spiralize the sweet potato and onion.

Heat the oil in a large frying pan over a medium heat, add the spiralized sweet potato and onion and cook for three minutes, until the sweet potato has softened slightly. Add the spinach and cook for a minute, until the spinach has wilted. Allow the sweet potato mixture to cool slightly.

Beat the eggs in a large bowl with the herbs and paprika and then season with salt and pepper. Add the sweet potato mixture and mix well. Stir in the ricotta.

Divide the mixture between the holes in the prepared muffin tin and bake in a preheated oven, 180°C/350°F/Gas Mark 4, for 20 minutes or until set. Serve the frittatas immediately with a crisp green salad.

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