Breakfast Boost: Muffin-Sized Sweet Potato Frittatas
For more of Matthew’s breakfast recipes, check out his Crunchy-Sweet Beet Yogurt Bowl.
Sweet Potato Egg Frittatas
Servings4 servings
Prep Time20 minutes
Cook Time27 minutes
Ingredients
Frittatas
1tbsp
canola oil
1cup
yellow oniondiced
1/4tsp
salt
2cups
sweet potatograted
2
garlic clovesminced
8large
eggs
1/3cup
milk
2/3cup
Parmesan and Gruyére cheesegrated
2tsp
fresh thyme
1/4tsp
black pepper
Pepper Sauce
1/2cup
sour cream
1cup
jarred roasted red pepper
1tbsp
fresh lemon juice
1/4tsp
salt
1tsp
paprika
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.
The post Breakfast Boost: Muffin-Sized Sweet Potato Frittatas appeared first on Best Health Magazine Canada.
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