Sweet potato mini frittata
Sweet potato mini frittata
These mini fritattas are super versatile, delicious at breakfast / lunch or in between.
Macros(per serving)
151Kcal
Fat
47% (8 g)
Protein
24% (9 g)
Carbs
29% (11 g)
Be the first to comment!These mini fritattas are super versatile, delicious at breakfast / lunch or in between.
Macros(per serving)
151Kcal
Fat
47% (8 g)
Protein
24% (9 g)
Carbs
29% (11 g)
Rate
Ingredients
Servings
Sweet potato
45 gEgg
2 piecesCoconut milk
3⁄4 TbspDried thyme
1⁄4 TbspSalt
to tasteBlack pepper
to tasteInstructions
Difficulty
Normal
Prep time
10 min
Cook time
20 min
1
Preheat the oven to 355°F.
2
Peel and grate the sweet potato.
3
Beat the eggs with the coconut milk and thyme. Season with salt and pepper.
4
Mix the grated sweet potato with the eggs.
5
Divide the sweet potato mixture over the muffin molds.
6
Bake the mini frittata for 20 minutes in the preheated oven.
Details
Allergens
Chicken eggDiet
Paleo, Keto, VegetarianCourse
Breakfast, Lunch, Snack, Side dishCooking equipment
Oven, Grater, Muffin Mold 6 piecesShare
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