Mini Tuna, Corn & Sweet Potato Frittatas |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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something new. Ingredients:
250 g sweet potatoes, peeled, cut into 1cm pieces (kumara) |
olive oil flavored cooking spray |
5 eggs, lightly whisked |
125 ml milk |
1 (425 g) can tuna in water, drained, flaked |
2 (125 g) cans corn kernels, drained |
1/4 cup chopped fresh chives |
75 g feta, crumbled |
40 g finely grated parmesan cheese |
bought lime aioli, to serve |
baby cos lettuce leaf, to serve |
Directions:
1. Preheat oven to 200°C Cook the sweet potato in a saucepan of boiling water for 5 minutes or until tender. Drain.
2. Meanwhile, spray eight 125ml (1/2-cup) capacity muffin pans with olive oil spray. Line the bases with non-stick baking paper. Combine the egg, milk, tuna, corn, chives, feta and half the parmesan in a bowl. Season with salt and pepper.
3. Add the sweet potato. Stir gently to combine. Divide the mixture evenly among the prepared pans. Sprinkle with the remaining parmesan. Bake for 18 minutes or until golden and set. Serve with aioli and baby cos lettuce.
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