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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


Pepper Sauce

  1. 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.

  2. 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
  1. Meanwhile, place sour cream, roasted red pepper, lemon juice, paprika and salt in a blender or food processor. Blend until smooth.

  2. 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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