Mini spanish frittatas
Discover the deliciousness of our Mini Spanish Frittatas, featuring sweet potatoes, onions, crispy bacon, and a blend of light sour cream, ricotta, and cheddar cheeses. Perfectly portioned for a tasty breakfast or snack!
- 01 Feb 2025
- Cook time 50 min
- Prep time 25 min
- 2 Servings
- 9 Ingredients
Mini Spanish frittatas are a delightful and savory dish, perfect for breakfast, brunch, or even a light dinner. This recipe combines the sweetness of sweet potatoes with the richness of eggs and cheeses, complemented by the smoky flavor of bacon and the freshness of peas. These mini frittatas are not only delicious but also easy to make and portion-perfect for any meal.
Ingredients:
Instructions:
Preheat your oven to 180°C (350°F).
- Peel the sweet potatoes and cut them into small cubes.
- Place the sweet potato cubes in a pot, cover with water, and bring to a boil. Cook until tender, approximately 10-15 minutes. Drain and set aside.
- Heat 2 tbsp of olive oil in a non-stick skillet over medium heat.
- Add the diced bacon and cook until it starts to crisp up, about 5 minutes.
- Add the finely chopped onion to the skillet and continue to cook until the onion is softened and translucent, about 5 minutes. Remove from heat.
- In a large mixing bowl, whisk together the eggs, light sour cream, ricotta cheese, and grated cheddar cheese until well combined.
- Season with a pinch of salt and pepper if desired.
- Add the cooked sweet potatoes, bacon, and onions to the egg mixture.
- Stir in the peas.
- Lightly grease a muffin tin with some olive oil or use muffin liners.
- Spoon the mixture into the muffin cups, filling each about 3/4 of the way full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the frittatas are puffed up, golden, and a toothpick inserted into the center comes out clean.
- Allow the mini frittatas to cool in the tin for a few minutes before removing.
- Serve warm, or let them cool completely and store in an airtight container in the refrigerator. They can be reheated in the microwave or oven when ready to eat.
Tips:
- Ensure the sweet potatoes are evenly diced for uniform cooking.
- Pre-cook the bacon until it is crispy to add extra depth of flavor.
- Feel free to customize the recipe by adding your favorite vegetables or herbs.
- Use a non-stick muffin tin or silicone molds to make removal easier.
- Allow the frittatas to cool slightly before removing them from the muffin tin to help them hold their shape.
- Beat the eggs thoroughly to incorporate more air, resulting in a fluffier texture.
- Serve with a dollop of light sour cream or a sprinkle of fresh herbs for added garnish.
These mini Spanish frittatas are a delicious and satisfying dish that can be enjoyed any time of the day. Their unique blend of flavors and textures will leave your taste buds wanting more. Serve them hot or at room temperature, and pair them with a side salad for a complete meal. Enjoy your homemade mini Spanish frittatas!
| Nutrition Facts | |
|---|---|
| Serving Size | 500 grams |
| Energy | |
| Calories 630kcal | 32% |
| Protein | |
| Protein 33g | 22% |
| Carbohydrates | |
| Carbohydrates 54g | 16% |
| Fiber 8g | 21% |
| Sugar 13g | 13% |
| Fat | |
| Fat 44g | 53% |
| Saturated 16g | 54% |
| Cholesterol 380mg | - |
| Vitamins | |
| Vitamin A 1720ug | 191% |
| Choline 330mg | 59% |
| Vitamin B1 0.47mg | 39% |
| Vitamin B2 0.74mg | 57% |
| Vitamin B3 4.16mg | 26% |
| Vitamin B6 0.72mg | 42% |
| Vitamin B9 110ug | 28% |
| Vitamin B12 1.56ug | 65% |
| Vitamin C 12mg | 13% |
| Vitamin E 1.75mg | 12% |
| Vitamin K 10ug | 8% |
| Minerals | |
| Calcium, Ca 410mg | 32% |
| Copper, Cu 0.40mg | 44% |
| Iron, Fe 3.40mg | 31% |
| Magnesium, Mg 90mg | 22% |
| Phosphorus, P 550mg | 44% |
| Potassium, K 1200mg | 35% |
| Selenium, Se 50ug | 91% |
| Sodium, Na 840mg | 56% |
| Zinc, Zn 3.94mg | 36% |
| Water | |
| Water 360g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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