Mini spanish frittatas

Mini Spanish frittatas are a delicious blend of sweet potatoes, eggs, and cheeses, featuring crispy bacon and sweet peas. Perfect for breakfast or brunch, these bite-sized frittatas are simple to make and great for meal prep.

19 Dec 2025
Cook time 50 min
Prep time 25 min

Ingredients:

2 sweet potatos
2 tbsp olive oil
1 onion
2 bacon strips
3 eggs
1/2 cup light sour cream
1/3 cup ricotta cheese
1/3 cup cheddar cheese
1/3 cup peas

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.

Instructions:

1. Preheat the Oven:
Preheat your oven to 180°C (350°F).

2. Prepare the Sweet Potatoes:
- 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.

3. Cook the Bacon and Onion:
- 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.

4. Prepare the Egg Mixture:
- 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.

5. Combine Ingredients:
- Add the cooked sweet potatoes, bacon, and onions to the egg mixture.
- Stir in the peas.

6. Fill the Muffin Tin:
- 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.

7. Bake the Frittatas:
- 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.

8. Cool and Serve:
- 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.

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!

Mini spanish frittatas FAQ:

How long do I need to bake the mini Spanish frittatas?

Bake the mini frittatas in a preheated oven at 180°C (350°F) for 20-25 minutes, or until they are puffed up and a toothpick inserted in the center comes out clean.

What size muffin tin do I need for this recipe?

A standard 12-cup muffin tin is recommended for this recipe. Ensure to fill each muffin cup about 3/4 full.

Can I substitute the bacon in this recipe?

Yes, you can substitute bacon with cooked sausage or turkey bacon for a leaner option. Alternatively, you can omit the meat for a vegetarian version.

How should I store the leftover mini frittatas?

Store any leftovers in an airtight container in the refrigerator for up to 4 days. They can be reheated in the microwave or oven before serving.

What can I use instead of sour cream or ricotta?

For sour cream, you can use Greek yogurt or cottage cheese. As a substitute for ricotta, cream cheese or mascarpone can be used for a similar texture, although the flavor may differ.

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.

Nutrition per serving

2 Servings
Calories 630kcal
Protein 33g
Carbohydrates 54g
Fiber 8g
Sugar 13g
Fat 44g

Mini spanish frittatas