Contributed By: chelseamarie
Adapted From The Complete Vegetarian Cookbook
Serve these mini fritattas with a fresh fruit salad and your tummy will be thankful.
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Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Special Features: Vegetarian
Nutrition Content: Good Source of Calcium
Low Fat
High Fiber
Meal Type: Breakfast & Brunch
Appetizers
Ingredients
2 lb Sweet potato
4 Leeks, white part only, finely sliced
2 cloves Garlic, crushed
8 oz. Fat free feta cheese
6 Servings of egg beaters
1/2 c. Non-fat milk
Pam spray for muffin tins
1/4 cup Water for steaming
Pinch Pepper or Mrs. Dash
Preparation
1. Pre-heat oven to 350F.
2. Cut sweet potato into small cubes and boil, steam, or microwave until tender. Drain well and set aside.
3. Grease or line muffin tins.
3. Pan-steam the leeks and garlic in water over medium heat, until soft, about 10 minutes. Cool.
4. Stir into leeks the feta and sweet potato. Divide among the muffin tins.
5. Whisk the egg beaters and non-fat milk together and season with pepper or Mrs. Dash. Pour the egg mixture into each hole until three-quarters filled, then press the vegetables down gently.
6. Bake for 25-30 minutes, or until golden and set. Leave in tins for 5 minutes, then ease out with a knife.
Cook's Notes
Delicious either hot or at room temperature.
Makes 12 Muffins, Nutrient Analysis is based on 2 muffins.
Nutrition Information
Calories: 200
;
Total Fat: ~1g
;
Carbohydrates: 33g
;
Protein: 15g
;
Vitamin A: 6000IU
;
Vitamin C: 36mg
;
Calcium: 206mg
;
Sodium: 730mg
;
Iron: 1.5mg
;
Fiber: 5g