If you don’t like zucchini you should still try this recipe! You can’t taste the zucchini and it adds a lot of volume to these. Here is a picture of them before I put them in the oven. I have a picture after they are cooked, but I think steam got in my camera or something because the picture is all blurry.
I love making mini frittatas! I feel so fancy when I eat them, haha. These are awesome if you want to have a “brunch”, or if you have guests over.
Anyways….these were pretty easy for me to make because I precut/cook a lot of the ingredients that were in this recipe.
But, this is a really great meal to make on the weekends if you have a little extra time.
Ingredients (Makes 2 servings)
- 12 egg whites
- 1 sweet potato, baked and diced
- 1/2 onion (I used a red onion, but you could use any kind), diced
- 1 zucchini, finely grated
- 1 tsp black pepper
- 1/2 tsp oregano
- 1/4 tsp thyme (this is a strong herb so be careful not to use too much)
- Fresh Basil (chopped) would have been awesome in this recipe! But, I didn’t have any on hand and didn’t want to run to the store just for basil…
**Note** I bake a whole bunch of sweet potatoes at once, cut them in half, and just keep them in ziplog baggies in the fridge so when I need a quick carb it is ready to go. I just used two of those sweet potatoes halves in this recipe. My potatoes were already cooked, but if you didn’t have pre-cooked potatoes handy you would want to cook them first (400 degrees for 30 minutes would work).
Preheat oven to 400 degrees and spray a muffin tin with non-stick olive oil spray. First I sautéed the onions for 1-2 minutes using non-stick olive oil cooking spray until they were a little soft.
In a medium bowl I mixed the egg whites, sweet potato chunks, sautéed onion, grated zucchini, and spices. I then used a small measuring cup to spoon the mixture into the tins (might be a little messy because the eggs whites sort of goop together sometimes). With this recipe you should be able to fill 8-10 tins (varies depending on size of potato, onion, zucchini, and depth of tins). Wipe off any extra egg whites on pan and cook for 25 minutes. 4-5 mini frittatas = one serving.
Those who know me, know that I love ketchup on pretty much anything so I also used some reduced-fat ketchup on the side. Really good and filling! A nice changeup to regular old eggs.
Prep Time: 5-10 minutes
Cook Time: 25 minutes
Each serving has:
6 egg whites
½ sweet potato