Fluffy Mini Frittata
Individual mini frittatas with a sweet potato base, loaded with zucchini, scallions, tomatoes, and herbs, baked until golden—perfect for breakfast, brunch, or meal prep with high protein and fiber.
Equipment
- 1 Muffin Tin
- 1 Cheese Grater or Food Processor
- 1 Mixing Bow
- 1 Kitchen Towel
- 1 set measuring cups & spoons
Ingredients
Base:
- 3 cups shredded sweet potato about 1 medium
- 1 Tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
Vegetable Filling:
- 1 cup shredded zucchini
- 1/4 cup scallions sliced (green and white parts)
- 1/2 cup diced tomato
Egg Mixture:
- 10 pastured eggs
- 2 Tbsp almond milk or milk of choice
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp garlic granules
- 2 tsp fresh oregano or thyme or 1 tsp dried
Optional Topping:
- 1 oz goat cheese crumbled
Instructions
- Preheat & Prepare Muffin Tins: Preheat the oven to 350ºF (175ºC). Line a 12-cup muffin tin with paper liners or lightly grease with oil to prevent sticking. Ensuring the tins are properly prepared helps the frittatas release easily and maintain their shape.
- Shred Sweet Potato Base: Using a cheese grater or food processor, shred the sweet potato evenly. Place the shredded sweet potato in a medium bowl and toss with olive oil, sea salt, and black pepper to season. This creates a flavorful, naturally sweet crust for the mini frittatas.
- Form & Bake Sweet Potato Crusts: Press the seasoned sweet potato mixture into the bottom of each muffin liner, creating a thin, even layer. Bake in the preheated oven for 20 minutes, then remove and let cool slightly. Pre-baking prevents sogginess and provides a firm, golden base.
- Prepare Vegetable Filling: While the crusts bake, grate the zucchini and wrap it in a clean kitchen towel to squeeze out excess moisture. Chop the scallions and dice the tomatoes, ensuring vegetables are ready for even distribution in each frittata cup.
- Mix Egg Batter: In a mixing bowl, whisk together the eggs, almond milk, sea salt, black pepper, garlic granules, and fresh or dried herbs until fully combined. Stir in the drained zucchini and chopped scallions to create a uniform, flavorful filling.
- Assemble Mini Frittatas: Using a 1/4 cup measuring cup, evenly divide the egg and vegetable mixture among the muffin cups. Top each cup with diced tomatoes and optional crumbled goat cheese. This layering ensures balanced flavor and even cooking in every frittata.
- Bake & Serve: Bake the assembled frittatas for 20–25 minutes, or until the eggs are set but still tender. Remove from the oven and allow to cool slightly before serving hot, or store in an airtight container in the refrigerator for 3–4 days or freeze for up to 3 months.
Notes
- Drain Zucchini Well: Removing excess moisture ensures the frittatas are firm, not watery. Use a clean kitchen towel or paper towels for best results.
- Sweet Potato Base: Press the sweet potato firmly into muffin cups for a consistent crust and even cooking.
- Egg Temperature: Using room-temperature eggs helps create a fluffier, more even texture.
- Portion Evenly: Use a 1/4 cup measuring cup to fill each muffin liner evenly for uniform cooking.
- Optional Cheese: Goat cheese adds creaminess and tang but can be omitted for a dairy-free version.
- Bake Until Set: Check doneness by gently tapping the center—it should be fully set but still tender.