“FRET NOT” FRITTATA!

Karina’s Mini Sweet Potato Frittata Cupcakes!

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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.

Ingredients:

  • 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

Method:

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.

Enjoy!

Karina x

Copyright © 2015 by Karina Teuma

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12 thoughts on ““FRET NOT” FRITTATA!

  1. Worlds Biggest Fridge Magnet says:

    I like the sound of this. I make these frittata’s (although we call them mini muffins in our house!) with ham, egg, cottage cheese and occasionally I put some lower fat grated cheese. I was looking for a different recipe that wasn’t simply chives or chills etc and this could be it. My question is, does the sweet potato need cooking first or will it cook in the frittata?
    Thank you!

    Like

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