Individual Sweet Potato Frittatas Food

MINI SWEET POTATO FRITTATAS

Steps:

• Preheat oven to 350F degrees.
• In a large bowl, whisk the eggs and add the milk, sweet potato, cilantro, onions and feta cheese.
• Grease or line a muffin tin with paper cups. Evenly divide mixture among 9 muffin cups.
• Sprinkle Hemp Heart Toppers on top of the frittatas.
• Bake for 15 to 20 minutes or until golden brown.
• Enjoy immediately!

SWEET POTATO FRITTERS

Steps:

• In a shallow pan, heat oil to 350 degrees F.
• Score sweet potato with a fork and microwave on high for 6 minutes or until cooked through. Let cool. Cut sweet potato in half, scoop out the flesh, and place it into a mixing bowl with the butter. Mash well. Add egg, bread crumbs, flour, salt, and pepper and mix well. Add the chives and corn and mix gently. Using 2 spoons to shape, scoop mounds into hot oil, cooking on both sides, in batches, until golden brown. With a slotted spoon or spider, remove fritters from oil and place on paper towel to dry. Mix sour cream, reserved chives, salt and pepper, to taste, and place a small dollop on each fritter when ready to serve.

MINI ITALIAN FRITTATAS

Steps:

• Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.
• Heat the olive oil over medium heat in a large (12-inch) sauté pan. Add the leeks and sauté for 3 minutes, until tender. Add the prosciutto and sauté for 2 to 3 minutes, breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir in the basil and lemon juice and set aside for 5 minutes. Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind. Sprinkle the Fontina evenly on top.
• In a 4-cup liquid measuring cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the Parmesan cheese.
• Bake the frittatas for 20 to 25 minutes, until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm.

INDIVIDUAL ITALIAN FRITTATAS

Steps:

• In a small skillet, cook and stir onion in oil over medium heat until tender. Add mushrooms; cook 2-4 minutes longer or until tender. Divide between two greased 8-ounce ramekins. Top with salami and red pepper. , In a small bowl, whisk the eggs, milk, Parmesan cheese, parsley, minced chives and pepper; pour into ramekins. Bake at 400° for 10 minutes., Sprinkle with mozzarella cheese; bake 8-10 minutes longer or until eggs are set. Sprinkle with chopped chives if desired.

INDIVIDUAL BAKED FRITTATAS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat a 12-cup muffin tin with cooking spray.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle.
• Meanwhile, place broccoli and water in a microwave-safe bowl. Cover and cook on high until tender, 1 1/2 to 2 minutes. Carefully remove cover and drain any liquid.
• Crack eggs into a bowl and beat with a whisk. Season with salt and pepper.
• Layer bacon and broccoli into each muffin cup, filling about 1/3 full. Pour egg mixture into each cup, leaving a bit of space at the top. Sprinkle with Cheddar cheese.
• Bake in the preheated oven until a toothpick inserted at the center comes out clean or nearly clean, 15 to 20 minutes.

MINI TUNA, CORN & SWEET POTATO FRITTATAS

Steps:

• 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.

PROSCIUTTO, SWEET POTATO AND CHICKEN BAKED FRITTATAS

Steps:

• Steam sweet potato in a steamer until just tender and allow to cool.
• In a sauté pan, heat the olive oil and cook the chicken over a medium heat for 2-3 minutes on each side or until cooked through.
• Remove chicken and allow to cool.
• Add garlic and spring onions to the pan used for cooking the chicken breasts and sauté for 1-2 minutes over a gentle to medium heat, stirring continuously, until the garlic is softening but not browning and the spring onions are beginning to wilt.
• In a bowl, combine the garlic, spring onions, eggs, cream and coriander.
• Season to taste with freshly ground pepper and whisk until well combined.
• Coarsely chop the cooled chicken breasts.
• Grease 10 holes (1 3/4-cup capacity) of a muffin tin and line with prosciutto, allowing it to extend 2 inches over the sides of each hole.
• Fill the lined holes with the egg mixture and top with the diced sweet potato and chicken.
• Fold the prosciutto over to cover the top of each frittata.
• Bake at 180°C for 20-30 minutes or until the frittatas are just set and the tops are browned.
• Stand the frittatas for 5 minutes before removing from tin.
• Store the frittatas in an airtight container in the refrigerator for up to three days.
• Chef's note: You may find it convenient to cook the sweet potatoes and chicken some time earlier.

INDIVIDUAL SWEET POTATO CROSTATAS

Steps:

• Cut sweet potatoes into even chunks, place in medium size saucepan, cover with water and boil for 10 to 15 minutes or until fork tender. Drain and when cool enough to handle remove the peel.
• Place in large bowl and add in brown sugar, egg, milk, salt, butter, almond extract and pumpkin pie spice. Coarsely mash and mix in shredded coconut and craisins.
• Preheat oven to 400 degrees.
• Line 2 cookie sheets with parchment paper. Roll out pastry crusts one at a time and cut into 4ths. Place 4 wedges on each cookie sheet. Evenly mound the sweet potato mixture onto the 8 wedges. Fold edges of each wedges in about 1/2 and inch, leaving the center of each exposed.
• Beat the egg white with 1 tablespoon water. Brush the pastry edges with egg white wash. Finely chop the sliced almonds and sprinkle over the top of pastries. Top each with a generous portion of miniature marshmallows.
• Bake in preheated oven for 10 to 15 minutes. Remove pastries to a wire rack and allow to cool to room temperature before serving.