Mini tuna, corn & sweet potato frittatas

Cooking Fish Mini tuna, corn & sweet potato frittatas

Delicious, easy and fun to make, these family-friendly frittatas are a great way to get everyone together in the kitchen.

Lables: Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 200°C. Cook the sweet potato in a saucepan of boiling water for 5 minutes or until tender. Drain.
  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.
  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.

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250g sweet potato , peeled, cut into 1cm pieces
Olive oil spray
5 eggs, lightly whisked
125ml 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 finely grated parmesan
Bought lime aioli, to serve
Baby cos lettuce leaves, to serve

Adv

Autors
Preparation time
5
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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