Mini tuna, corn & sweet potato frittatas
Whether or not you're planning an elaborate menu or only planning ahead for tomorrow Mini tuna, corn & sweet potato frittatas. This recipe stems from many years of enjoying it at the kitchen. I find that adding a couple ingredients into some recipe provides depth to that which exactly is ordinarily bland. You may be on the lookout for lighter food items to create along with your leftovers. Great and gentle Mini tuna, corn & sweet potato frittatas ideal for post-vacation. The elements in this recipe receive your tongue thumping, also are very waist-friendly once you want a'bite' following an active vacation. Employing several elements as choices, this soup is filled with a fall and hot flavor that produces it tasty. The perfect Mini tuna, corn & sweet potato frittatas to warm you up on cool winter days. Excellent for making use of leftover. Meals is also a important component of your diet plan. You ought to compare the sum of this food you typically eat into the serving size recorded on the label. Eating substantial parts or portions can lead to excess fat gain.
With everything that happens over a common day - extended hours, sports and after school tasks - it is clear that drinking is the last thing you wish to accomplish or even need to take into consideration once you buy home. That is where we want to develop to drama . The following, you will find quick and easy recipes that pay for all of your favorite dishes for example chicken supper recipes, ground beef recipes, and also vegetarian meal suggestions that could keep food interesting, nonetheless straightforward. And since it's necessary to meet the whole household members, we've also included family-friendly Mini tuna, corn & sweet potato frittatas ideas which may meet so much as the pickiest modest kinds.
How to make Mini tuna, corn & sweet potato frittatas
Yield = 4Prep time: 0:05
Cook time: 0:25
Total time: 0:30
Ingredients
- 250g sweet potato (kumara), peeled, cut into 1cm pieces
- Olive oil spray
- 5 eggs, lightly whisked
- 125ml (1/2 cup) milk
- 1 x 425g can tuna in springwater, drained, flaked
- 2 x 125g cans corn kernels, drained
- 1/4 cup chopped fresh chives
- 75g feta, crumbled
- 40g (1/2 cup) finely grated parmesan
- Bought lime aioli, to serve
- Baby cos lettuce leaves, to serve
Method
- Step 1 Preheat oven to 200°C. Cook the sweet potato in a saucepan of boiling water for 5 minutes or until tender. Drain.
- Step 2 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.
- Step 3 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.
Read other posts