Sweet Potato Crusted Mexi-Frittata Cups
Preheat oven to 350 degrees F. Oil a muffin tray with coconut oil or oil spray.
Shred the sweet potato and toss in ½ tsp olive oil with a dash of salt and pepper.
Line the muffin liner base with the sweet potato. Bake for 10-15 min, until the sweet potato is golden brown.
Meanwhile, prep your garlic, pepper and onion and heat a large skillet over medium heat. Add remaining olive oil.
Once warm add your garlic, pepper and onion to your skillet and cook until softened about 5-7 minutes. Add seasoning: chili, cumin, coriander, lime juice and a dash of salt and pepper and cook until thoroughly combined. Remove from heat.
Prep your chickpea batter by adding the chickpea flour, nutritional yeast and the milk and whisk until thoroughly combined.
Once combined top the muffin liners with the batter and top with slices of Nuts for Cheese Chipotle Cheddar.
Place in oven and bake for 20-25 minutes.
Serve with salsa, guacamole, dairy-free yogurt. Freeze and re-heat for leftovers.
Ingredients
Directions
Preheat oven to 350 degrees F. Oil a muffin tray with coconut oil or oil spray.
Shred the sweet potato and toss in ½ tsp olive oil with a dash of salt and pepper.
Line the muffin liner base with the sweet potato. Bake for 10-15 min, until the sweet potato is golden brown.
Meanwhile, prep your garlic, pepper and onion and heat a large skillet over medium heat. Add remaining olive oil.
Once warm add your garlic, pepper and onion to your skillet and cook until softened about 5-7 minutes. Add seasoning: chili, cumin, coriander, lime juice and a dash of salt and pepper and cook until thoroughly combined. Remove from heat.
Prep your chickpea batter by adding the chickpea flour, nutritional yeast and the milk and whisk until thoroughly combined.
Once combined top the muffin liners with the batter and top with slices of Nuts for Cheese Chipotle Cheddar.
Place in oven and bake for 20-25 minutes.
Serve with salsa, guacamole, dairy-free yogurt. Freeze and re-heat for leftovers.