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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

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.

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.