Mini sweet potato and capsicum frittatas

Mini sweet potato and capsicum frittatas

By
From
Tiffiny's Lighten Up Cookbook
Makes
12
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 1/2 cups sweet potato, diced
1 cup red capsicum, chopped
1 tablespoon extra-virgin olive oil
3 tablespoons flat-leaf parsley, chopped
4 eggs, lightly beaten
1/2 cup ricotta
1/2 cup parmesan, grated
freshly ground black pepper

Method

  1. Preheat oven to 180°C.
  2. Grease and line a 12-hole, 1⁄4-cup muffin tin with paper cases.
  3. Toss the sweet potato and capsicum in the oil and roast on a lined baking tray for 20 minutes, until tender. Mix the cooked vegetables with the parsley and eggs, and fold through the ricotta.
  4. Spoon the mixture into the muffin tins, dividing evenly. Sprinkle the parmesan over the top and season with pepper.
  5. Bake for 20 minutes until golden. Let the tin stand for 5 minutes before turning out the frittatas and removing the paper cases.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
low
fat
weightloss
healthy
low-fat
skinny
low-calorie
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