Mini Frittata

Mini Frittata

Makes 12


250g sweet potato
6 eggs
4 spring onions
6 cherry tomatoes
100g reduced fat feta cheese
250g reduced fat ricotta 


  1. Dice sweet potato into 1cm cubes. Finely dice spring onions.
  2. Halve cherry tomatoes and set aside.
  3. Place sweet potato cubes in a microwave safe container with 1 tablespoon of water and microwave covered for 3 minutes, or until just cooked. Drain and set aside.
  4. In a large mixing bowl add eggs and lightly whisk with a fork. Add sweet potato, shallots, feta and ricotta. Stir well to combine.
  5. Line a mini muffin tray with patty cases and spoon mixture into each case. Top each frittata with half a cherry tomato.
  6. Allow to cool slightly before serving.