The first frittata I tried was my college roommate’s. She picked up the recipe during her semester in Spain and was mad at work cooking the cheese, egg, and potato together. I took a bite. The mixture was hearty, cheesy, and I was hooked.
Recently, I’ve been attempting to make healthy and meal prep friendly foods. I’ve cooked batches of chicken meatballs and turkey meatballs to pack for lunch. When I decided to look for a simple and meatless lunch option, I turned to the frittata. I learned that with a muffin tin I could cook a bunch of mini frittatas.
These frittatas are both healthy and full of flavor. I substituted egg whites for eggs and added my favorite vegetables, sweet potatoes and zucchini.
Sweet Potato and Zucchini Egg White Mini Frittatas
1 medium sweet potato, cubed
1 cup zucchini, chopped
⅓ cup red onion, diced
10 egg whites (I used 16oz of Egg Beaters Egg Whites)
¼ cup feta cheese, crumbled
1 sprig fresh rosemary
Coconut oil spray
- Preheat oven to 350°
- Cube sweet potato and place on a parchment-lined baking tray. Spray with coconut oil and roast for 30 minutes or until lightly brown.
- Spray pan with coconut oil. Cook red onion on stovetop, stirring for 3 minutes. Add zucchini and cook vegetables for 10 minutes until softened.
- Remove sweet potatoes from oven and combine with onion and zucchini. Equally distribute vegetables into coconut oil greased muffin tin. Pour egg whites over the vegetables. Top with feta and rosemary. Bake for 20 minutes.
These are perfect for a packed lunch. I suggest packing two mini frittatas, carrots, and fruit. Yum!