Mini frittatas with tuna, corn, and sweet potato

Name: Mini frittatas with tuna, corn, and sweet potato
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 200 g sweet potato; 4 pcs eggs; 100 ml milk; 180 g canned tuna; 150 g canned corn; 2 tbsp chopped green onion; 80 g feta; 40 g grated parmesan; to taste salt; to taste black pepper

Individual egg casseroles with canned tuna, corn, and sweet potato, baked in a muffin tin.

Total: 30 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 450
Protein: 43 g
Fat: 18 g
Carbs: 29 g

Ingredients

for 4 servings

sweet potato200 g
eggs4 pcs
milk100 ml
canned tuna180 g
canned corn150 g
chopped green onion2 tbsp
feta80 g
grated parmesan40 g
saltto taste
black pepperto taste

Method

6 steps

Preheat the oven to 200°C. Peel the sweet potato, cut into small cubes, boil in boiling water for 5 minutes until soft, and drain.
Prepare a muffin tin by greasing it with oil or lining the bottom with parchment paper.
In a deep bowl, whisk the eggs with milk, add the tuna, corn, green onion, feta, and half of the parmesan. Season with salt and pepper to taste.
Add the boiled sweet potato to the egg mixture and stir gently.
Distribute the mixture into the muffin cups and sprinkle the remaining parmesan on top.
Bake for 18 minutes until golden brown and the egg mixture is set.