These mini vegetarian frittatas from Spiralize Now! make a great brunch or picnic dish.
Prepare in 5 minutes
Bake in 25 minutes
1 tablespoon olive oil, plus a little extra for oiling
1 large sweet potato, about 8 oz., peeled, ends trimmed and halved crosswise
1 small yellow onion, ends trimmed
2 oz. baby spinach
2 tablespoons chopped sage
1 tablespoon chopped chives
1 teaspoon paprika
Salt and freshly ground black pepper
4 oz. ricotta cheese
Preheat the oven to 350°F.
Lightly oil 8 wells of a nonstick muffin pan. Using a spiralizer fitted with a 1/8 inch spaghetti blade, spiralize the sweet potato and onion.
Heat the 1 tablespoon oil in a large frying pan over medium heat, add the spiralized sweet potato and onion and cook for 3 minutes, until the sweet potato has softened slightly. Add the spinach and cook for 1 minute, until the spinach has wilted. Allow the mixture to cool slightly.
Beat the eggs in a large bowl with the herbs and paprika and then season with salt and pepper. Add the sweet potato mixture and mix well. Stir in spoonfuls of the ricotta.
Divide the mixture between the wells in the prepared muffin tin and bake for 20 minutes or until set. Serve the frittatas immediately.