Mini sweet potato and capsicum frittatas

Mini sweet potato and capsicum frittatas

By
From
Fatloss for Good
Makes
12
Photographer
Marina Oliphant

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 grated parmesan
freshly ground black pepper

Method

  1. Preheat oven to 180°C. Grease and line a 12-hole, 1⁄4-cup muffin tin with paper cases.
  2. 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.
  3. Spoon the mixture into the muffin tins, dividing evenly. Sprinkle the parmesan over the top and season with pepper.
  4. Let the tins stand for 5 minutes before turning out the frittatas and removing the paper cases.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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