Individual Sweet Potato Frittatas Recipes

Steps:

• Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.
• Heat the olive oil over medium heat in a large (12-inch) sauté pan. Add the leeks and sauté for 3 minutes, until tender. Add the prosciutto and sauté for 2 to 3 minutes, breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir in the basil and lemon juice and set aside for 5 minutes. Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind. Sprinkle the Fontina evenly on top.
• In a 4-cup liquid measuring cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the Parmesan cheese.
• Bake the frittatas for 20 to 25 minutes, until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm.

Steps:

• In a small skillet, cook and stir onion in oil over medium heat until tender. Add mushrooms; cook 2-4 minutes longer or until tender. Divide between two greased 8-ounce ramekins. Top with salami and red pepper. , In a small bowl, whisk the eggs, milk, Parmesan cheese, parsley, minced chives and pepper; pour into ramekins. Bake at 400° for 10 minutes., Sprinkle with mozzarella cheese; bake 8-10 minutes longer or until eggs are set. Sprinkle with chopped chives if desired.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat a 12-cup muffin tin with cooking spray.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle.
• Meanwhile, place broccoli and water in a microwave-safe bowl. Cover and cook on high until tender, 1 1/2 to 2 minutes. Carefully remove cover and drain any liquid.
• Crack eggs into a bowl and beat with a whisk. Season with salt and pepper.
• Layer bacon and broccoli into each muffin cup, filling about 1/3 full. Pour egg mixture into each cup, leaving a bit of space at the top. Sprinkle with Cheddar cheese.
• Bake in the preheated oven until a toothpick inserted at the center comes out clean or nearly clean, 15 to 20 minutes.

Steps:

• Steam sweet potato in a steamer until just tender and allow to cool.
• In a sauté pan, heat the olive oil and cook the chicken over a medium heat for 2-3 minutes on each side or until cooked through.
• Remove chicken and allow to cool.
• Add garlic and spring onions to the pan used for cooking the chicken breasts and sauté for 1-2 minutes over a gentle to medium heat, stirring continuously, until the garlic is softening but not browning and the spring onions are beginning to wilt.
• In a bowl, combine the garlic, spring onions, eggs, cream and coriander.
• Season to taste with freshly ground pepper and whisk until well combined.
• Coarsely chop the cooled chicken breasts.
• Grease 10 holes (1 3/4-cup capacity) of a muffin tin and line with prosciutto, allowing it to extend 2 inches over the sides of each hole.
• Fill the lined holes with the egg mixture and top with the diced sweet potato and chicken.
• Fold the prosciutto over to cover the top of each frittata.
• Bake at 180°C for 20-30 minutes or until the frittatas are just set and the tops are browned.
• Stand the frittatas for 5 minutes before removing from tin.
• Store the frittatas in an airtight container in the refrigerator for up to three days.
• Chef's note: You may find it convenient to cook the sweet potatoes and chicken some time earlier.

Steps:

• Heat about 3 inches of oil in a deep heavy pot to 365 degrees Fahrenheit.
• In a large bowl combine the mashed sweet potato, ricotta cheese, sugar, koasher salt and pepper with a hand mixer until smooth.
• Fold in the flour, a little at a time, until combined.
• Working in batches to avoid crowding the pot, drop heaping teaspoons of the batter into the hot oil.
• Fry until golden brown, turning to brown evenly, about 1 to 2 minutes. Drain on paper towels.
• Dust with powder sugar and a pinch of salt.
• Arrange them on a serving dish and enjoy!
• Be sure to let the oil return to 365 degrees F between batches.

Steps:

• 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, 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. Serve with aioli and baby cos lettuce.