Best 3 Mini Tuna Corn Sweet Potato Frittatas Recipes
Start your day with a protein-packed breakfast that's incredibly flavorful and easy to make! Mini Tuna Corn Sweet Potato Frittatas are a delightful combination of tuna, corn, sweet potatoes, and eggs, all baked to perfection in individual muffin cups. These frittatas are not only a great way to use up leftover tuna and sweet potatoes, but they're also a fantastic meal prep option for busy mornings. With just a few simple ingredients and minimal effort, you can have a nutritious and satisfying breakfast that will keep you feeling full and energized throughout the day.
In addition to the classic Tuna Corn Sweet Potato Frittata, this article also features two other delicious variations:
* **Mini Spinach Artichoke Sweet Potato Frittatas:** These frittatas are a vegetarian delight, packed with spinach, artichoke hearts, and sweet potatoes. They're perfect for those who prefer a meatless breakfast or are looking for a healthier alternative.
* **Mini Ham and Cheese Sweet Potato Frittatas:** For those who love a classic ham and cheese combo, these frittatas are a must-try. They feature tender ham, melty cheese, and sweet potatoes, all coming together in a savory and satisfying breakfast treat.
Each recipe includes detailed instructions and a list of ingredients, ensuring that you can easily recreate these delicious frittatas in your own kitchen. Whether you're looking for a quick and easy breakfast, a nutritious meal prep option, or a tasty dish to serve for brunch, these Mini Tuna Corn Sweet Potato Frittatas and their variations are sure to become a family favorite.
MINI ITALIAN FRITTATAS
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.
MINI FRITTATAS
For a fun change-of-pace breakfast, try these sausage and hash brown frittatas perked up with salsa. To lower the dish's cholesterol even more, use egg substitute instead of the whole eggs. -Kathy Brodin, Wauwatosa, Wisconsin
Provided by Taste of Home
Time 40m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a nonstick skillet, cook sausage over medium heat until no longer pink. Remove with a slotted spoon to paper towels. Discard drippings., In the same pan, saute potatoes, onion and garlic in oil until potatoes are golden brown, about 5 minutes. Add water, seasonings and sausage; cook and stir over medium heat until the water has evaporated, about 1 minute., In a bowl, combine the eggs, egg whites, buttermilk, flour and Parmesan cheese. Stir in sausage mixture. Fill muffin cups coated with cooking spray three-fourths full., Bake at 350° for 20-25 minutes or until a knife comes out clean. Carefully run a knife around the edge of cups to loosen frittatas. Serve with salsa.
Nutrition Facts : Calories 225 calories, Fat 10g fat (3g saturated fat), Cholesterol 182mg cholesterol, Sodium 903mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges
TUNA AND CORN FRITTERS
These little fritters - or 'tuna pancakes' as my 5 year old calls them, are fast and nutricious - and loved by big and little people alike - especially my very fussy 5 year old. You can even can add sweet chilli sauce and some fresh coriander to give them an Asian flavour.
Provided by amanda l b
Categories Lunch/Snacks
Time 13m
Yield 10-12 fritters, 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Mix all the ingredients together in a bowl.
- Heat up a frying pan.
- When the pan is hot, spoon the mixture in heaped spoonfuls into the pan.
- Cook in batches for about 3 minutes each side, or until both sides are golden brown.
- Remove from the pan, and continue cooking in batches.
Nutrition Facts : Calories 378, Fat 11.8, SaturatedFat 4.6, Cholesterol 236.9, Sodium 940.3, Carbohydrate 33.4, Fiber 2.3, Sugar 5.7, Protein 36
Tips:
- For a crispier frittata, cook it in a cast-iron skillet.
- If you don't have a cast-iron skillet, you can use a non-stick skillet instead. Just be sure to grease the pan well before cooking.
- To make sure the frittata is cooked through, insert a toothpick into the center. If it comes out clean, the frittata is done.
- Feel free to get creative with your fillings. You can add any vegetables, cheese, or meat that you like.
- Serve the frittatas warm or at room temperature. They're also great for packing in lunches.
Conclusion:
Mini tuna corn sweet potato frittatas are a delicious, healthy, and easy-to-make breakfast or brunch option. They're also a great way to use up leftover tuna and sweet potatoes. So next time you're looking for a quick and easy meal, give these frittatas a try. You won't be disappointed!
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