Small fritattas with spinach & sweet potatoes

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
4 eggs
1 cup milk or sour cream
salt and perber
coconut oil for frying

PROCEDURE:

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.

Enjoy
Maria // vanløseblues