Take our 2 week trial. Just one serve a day for 14 days.
Recipes
Recipe Rating:
Mini Fritattas
Description
Serves: 8
A great savoury treat, try our Tuna, Corn and Sweet Potato Mini Fritattas.
Cooking Time: 18 minutes
Ingredients
- 125g sweet potato, peeled and cut into 1cm piece
- Olive oil spray
- 4 eggs lightly beaten
- 75g Vaalia Low Fat Natural yoghurt (or try substituting with Vaalia My First yoghurt un-fruited)
- ¼ cup reduced fat milk
- 225g tuna (tinned in springwater), drained
- 125g corn kernels, drained
- ¼ cup fresh chives chopped
- 50g reduced fat feta crumbled
- 40g finely grated parmesan
Directions
- Preheat oven to 200°C. Cook the sweet potato in a saucepan of boiling water for 5 minutes or until tender. Drain.
- 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, yoghurt, milk, tuna, corn, chives, feta and half the parmesan in a bowl. Season with salt and pepper.
- 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.
