Sweet Potato Tuna Frittata
2016-03-01 19:29:03
Serves 4
There are unlimited ways to make variations of frittatas. Use leftover cooked vegetables and proteins in frittatas. Try different kinds of cheeses. Make mini versions to put in your lunch by cooking the fritattas in muffin tins. These freeze really well for breakfast on the run.
Ingredients
- 1 tbsp oil
- 1 cup sweet potato, peeled and cubed
- 1 medium zucchini, thinly sliced
- 1 clove, garlic, minced
- 1 tsp curry powder
- 8 eggs
- ½ cup milk
- salt and pepper
- 170 g tin of tuna (chunk light), drained, and broken up
- 2 tbsp fresh chives
- 1 cup mozzarella cheese
Instructions
- Heat a large oven-proof frying pan over medium-high heat. Add in oil and sauté the sweet potato to start the cooking process (~4 minutes).. Then add in sliced zucchini and cook another 4 minutes. Add in minced garlic on top of vegetables (not directly on pan as this could burn the garlic) and curry powder.
- In a large bowl, whisk together eggs and milk. Season to taste with salt and pepper. Add in tuna and chives.
- Pour egg mixture overtop cooked vegetables, stirring gently to distribute. Sprinkle with cheese.
- Allow your eggs to cook in the skillet, lifting the edges of the skillet with a spatula, allowing the uncooked egg to flow underneath. Cook until the bottom is set and top is almost set. Finish cooking under a broiler. Serve in pizza-style wedges with a green salad.
Notes
- Instead of cooking in a frying pan, allow cooked vegetables to cool. Then mix in to the egg mixture, and pour into greased muffin tins. Bake mini frittata for ~20 minutes at 400 degrees.
https://www.poppyinnovations.ca/
Eggy Skillet
2015-05-30 19:35:25
Serves 4
A versatile meal for any of the day with endless possibilities of vegetable and meat combinations.
Ingredients
- 4 tbsp canola oil
- 8 eggs - cracked and lightly mixed
- 4 cups diced potatoes
- 1/2 cup small diced onion
- 1/2 cup small diced peppers
- 1 cup fresh spinach chopped, washed and well drained
- 1/2 cup shredded cheddar cheese
Instructions
- Dice potatoes into small cubes and place in a pot with water. Bring to a boil and cook until potatoes are soft (approximately 5 minutes)
- Once potatoes are cooked, drain them and set aside.
- While potatoes are cooking you can start to chop up all the vegetables.
- When the preparation on all the vegetables is done, turn your first fry pan on high heat with 2 tablespoons of canola oil. When the oil is hot add the potatoes. Continue to stir the potatoes to crisp up the outside.
- While the potatoes are cooking turn the second fry pan on also with a small amount of canola oil. Add the onions and sauté for about a minute before adding the peppers.
- Sauté the peppers for another minute until they are soft.
- Add the eggs and let them cook in the pan, don't over mix to allow the eggs to get fluffy. Once the eggs are set you can break them up gently and flip them over.
- Add the spinach and cook until it is just wilted then remove from heat.
- The potatoes should be crispy at this time so turn the stove off and add the shredded cheese
- spreading it evenly on top of the potatoes.
- Dish out the potatoes on serving plate and top with the eggs.
Notes
- Substitution ideas: mushrooms, asparagus, zucchini, tomatoes or chopped cooked meat.
https://www.poppyinnovations.ca/
Curried Sweet Potato Tuna Frittata
2014-10-14 15:07:46
Serves 10
Ingredients
- 1 tbsp oil
- 1 cup sweet potato, peeled and cubed
- 1 medium zucchini, thinly sliced
- 1 clove, garlic, minced
- 1 tsp curry powder
- 8 eggs
- ½ cup milk
- salt and pepper
- 170 g tin of tuna (chunk light), drained, and broken up
- 2 tbsp fresh chives
- 1 cup mozzarella cheese
- Kale leaves (for serving, optional)
Instructions
- Heat a large oven-proof frying pan over medium-high heat. Add in oil and sauté the sweet potato to start the cooking process (~4 minutes).. Then add in sliced zucchini and cook another 4 minutes. Add in minced garlic on top of vegetables (not directly on pan as this could burn the garlic) and curry powder.
- In a large bowl, whisk together eggs and milk. Season to taste with salt and pepper. Add in tuna and chives.
- Pour egg mixture overtop cooked vegetables, stirring gently to distribute. Sprinkle with cheese.
- Allow your eggs to cook in the skillet, lifting the edges of the skillet with a spatula, allowing the uncooked egg to flow underneath. Cook until the bottom is set and top is almost set. Finish cooking under a broiler. Serve in pizza-style wedges on top of a kale leaf.
Notes
- •Instead of cooking in a frying pan, allow cooked vegetables to cool. Then mix in to the egg mixture, and pour into greased muffin tins. Bake mini frittata for ~20 minutes at 400 degrees.
- •There are unlimited ways to make variations of frittatas. Use leftover cooked vegetables and proteins in frittatas. Try different kinds of cheeses.
https://www.poppyinnovations.ca/