pea and sweet potato mini frittatas
120 g sweet potato
¼ cup (40 g) peas (fresh or frozen)
2 tablespoons ricotta cheese
Preheat oven to 180°C (350°F) fan-forced.
Cut sweet potato into small cubes. Steam in a steamer for 5 minutes.
Whisk eggs, add ricotta and mix until combined. Season mixture with salt.
Fill a mini muffin tin with patty pans. Place some sweet potato pieces in each muffin tin, (approximately 4 pieces) and add some peas.
Top with egg mixture.
Bake for 12 to 15 minutes or until set.