Small baked fritattas with spinach and sweet potatoes - grap one for breakfast on your way out the door, put a few in the lunchbox or serve them for dinner with a delicious salsa, made with corn and tomatoes. And we all know that both children, adults and young at heart loves miniature!
Fritatta's are really just a fancy word for an omelet, but differt because it is baked in the oven.
I have made many fritattas by first frying them in a pan and then finish them in the oven, but this time I wanted to make fritattas in portion sizes.
Besides the fact that they are really tasty, they are also a good substitute for meat on meat-free days. The filling can be varied endlessly, so just take a look in your vegetable drawer and see what needs to be used now and if you have some fresh herbs then put a bit of that in to - it can only be good!
SMALL FRITATTAS WITH SPINACH & SWEET POTATOES:
- 6 pcs
2 small sweet potatoes
1 small onion
50 g of spinach
1 cup milk or sour cream
salt and perber
coconut oil for frying
Heat the oven to 200 degrees.
Chop the onion finely and cut the sweet potatoes into small cubes and fry it all in coconut oil for about 5 minutes on a medium hot pan.
Beat eggs and milk together with salt and pepper.
Ad spinach to the pan and let it just collapse.
Spread the vegetables in 6 muffin cups and pour the egg mixture over.
Put the molds in the oven and bake for 15-20 minutes.
Maria // vanløseblues