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.

Recipe «Mini tuna, corn & sweet potato frittatas» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.