I have a new blog crush. It goes by the name of Green Kitchen Stories. They have fabulous vegetarian recipes and even more fabulous photos of vegetarian food. Their most recent post inspired me to throw all my veggies from my veggie box together and mix them up with some egg and goats cheese. So here is my version of Frittata Muffins adapted from their recipe.
- 1 medium-large red sweet potato/kumara, peeled and cubed
- 1/4 pumpkin, cubed
- 1-2 tsp olive oil
- 1 zucchini, grated
- 4 large silver beet leaves, finely chopped
- 10 free range eggs
- 100gm goats cheese or cows milk feta, crumbled
- Sage leaves, ripped
- Sea salt and black pepper
- Preheat the oven to 180 degrees
- Wash, peel and cube the sweet potato and pumpkin, cut into cubes then toss in olive oil, salt and pepper
- Lay out on a lined baking tray and roast for 15-20 minutes
- Grate the zucchini and finely chop the silver beet and place to the side in a bowl
- Combine all the eggs in one bowl and whisk together
- Remove the sweet potato and pumpkin from the oven and leave the oven on
- Prepare each muffin tin with either baking paper or grease with some olive oil.
- Divide up the potato, pumpkin, zucchini and silver beet over the muffin tray.
- Pour the egg mixture over, waiting for the egg to work its way into the tin between the vegetables
- Garnish with some torn sage leaves, then bake in the oven for 15-20minutes or until the egg mixture is set.
- Serve with some chunky, homestyle, and preferably spicy tomato relish or chutney
My ratios of vegetables to egg resulted in a frittata loaf as well as 12 frittata muffins. The best muffin tin to use would be a texan muffin pan, if you have one. If you don’t, like myself, a loaf tin for an extra frittata loaf does the trick.
Do you have a tasty relish recipe that might go well with this?