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Sweet Potato Crusted Mexi-Frittata Cups

Yields12 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

Mexican Frittata Cups with NFC Cheddar and Brie

 1 wedge of Chipotle Cheddar
 1.5 cups chickpea flour
 1.5 Tbsp nutritional yeast
 1 cup + 2 Tbsp dairy-free milk
 ½ sweet potato, shredded (1 cup, packed)
 ½ onion, small chopped
 3 garlic cloves, minced
 ½ pepper, small chopped
 1-2 Tbsp green onion
 1 tsp chili powder
 1 tsp cumin
 ½ tsp coriander
 ¼ tsp pepper
 1 lime, juiced
 1 Tbsp olive oil
1

Preheat oven to 350 degrees F. Oil a muffin tray with coconut oil or oil spray.

2

Shred the sweet potato and toss in ½ tsp olive oil with a dash of salt and pepper.

3

Line the muffin liner base with the sweet potato. Bake for 10-15 min, until the sweet potato is golden brown.

4

Meanwhile, prep your garlic, pepper and onion and heat a large skillet over medium heat. Add remaining olive oil.

5

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.

6

Prep your chickpea batter by adding the chickpea flour, nutritional yeast and the milk and whisk until thoroughly combined.

7

Once combined top the muffin liners with the batter and top with slices of Nuts for Cheese Chipotle Cheddar.

8

Place in oven and bake for 20-25 minutes.

9

Serve with salsa, guacamole, dairy-free yogurt. Freeze and re-heat for leftovers.

Nutrition Facts

Servings 12


Amount Per Serving
Calories 190
% Daily Value *
Total Fat 10.2g16%

Saturated Fat 6.1g31%
Cholesterol 0mg
Sodium 74mg4%
Potassium 371mg11%
Total Carbohydrate 20.5g7%

Dietary Fiber 6.2g25%
Sugars 4.6g
Protein 6.7g14%

Calcium 3%
Iron 15%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.