Mini Frittata

Ingredients

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

Method

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.