Karina’s Mini Sweet Potato Frittata Cupcakes!
Remember my last recipe called ‘Silly “Dill”y,’ where I used roasted sweet potato to make a healthy and delicious Low GI sweet potato salad? Well, there were some leftovers from the salad, so I used all the leftovers as prime ingredients for this recipe. If using the leftovers in this manner, this is an ultimate time-saver, money-saver and food-saver recipe, where all leftovers are used, so there is no waste! This recipe is also environmentally friendly, due to re-using of ingredients to eliminate waste.
- 300g leftover roasted sweet potato salad (refer to previous recipe)
- 3 eggs
- 1/4 cup thickened light cream
- 1 pinch black pepper
- 1 birds eye chilli, chopped finely
Preheat oven to 200° C.
Using a large bowl, beat your eggs and cream together, until well combined. Once well combined, mix all other ingredients together with your beaten egg, until evenly incorporated.
Using non-stick 12 mini-cupcake moulds, pour this mixture into each mould, then place in the oven for 10 minutes. Once 10 minutes are over, turn the oven to ‘off.’
Compiling the Beauty:
Take the Mini Frittata Cupcakes out of the oven, then place two cupcakes on each plate.
Serves 6 as an appetiser.
Copyright © 2015 by Karina Teuma