Mini Tuna, Corn & Sweet Potato Frittatas
"something new."
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
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
- Preheat oven to 200°C Cook the sweet potato in a saucepan of boiling water for 5 minutes or until tender. Drain.
- 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.
- 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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Reviews
-
Yummy! I made this to hide some vegies for my son, and he loved it. I used a 1/4 cup measuring cup to scoop it into my muffin pan and I managed to get 12 from this mixture. We will use the leftover frittatas for lunch tomorrow! -
I was at first hesitant to try this recipe, but because I (strangely) had all of the ingredients, I gave it a whirl and I'm glad Idid, we quite enjoyed these little guys. I followed the recipe exactly, except I used corn cut off the cob, and so decided to steam it first a little, and then forgot to add it into the mix, so I had to pile the corn on top (this made the mini-frittatas overflow a bit--oops!). I would say a full two cans of corn might be a bit much, plus you could certainly make many more than 8 as stated (I made 9 very large ones). This recipe also gave me a chance to use my new gift of a pocket kitchen scale to weigh the feta, parmesan and sweet potato. If you don't have a scale, use about 1 sweet potato, about 1/4 cup feta, and maybe a bit more than 1/4 cup parmesan. I diced the sweet potato really small. I would also suggest using the extra large "Texas" muffin cups as a better serving size, unless you were putting these out for a buffet. I didn't bother with the paper lining in the muffin cups. A good non-stick muffin cup and some baking spray is all that's needed. Thanks for the recipe, saved me from a ho-hum dinner. These would be a great brunch recipe when family is over.
RECIPE SUBMITTED BY
Sonya01
Australia
I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.
