Sweet Potato and Zucchini Mini Frittata

Sweet Potato and Zucchini Mini Frittata

Before going in oven

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.

Sweet Potato and Zucchini Mini Frittata

Sorry for the fuzzy picture, my phone steamed up

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

¼ onion

½ zucchini

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