Mini Tuna Corn Sweet Potato Frittatas Recipes

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MINI TUNA, CORN & SWEET POTATO FRITTATAS



Mini Tuna, Corn & Sweet Potato Frittatas image

Make and share this Mini Tuna, Corn & Sweet Potato Frittatas recipe from Food.com.

Provided by Sonya01

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

250 g sweet potatoes, peeled, cut into 1cm pieces (kumara)
olive oil flavored cooking spray
5 eggs, lightly whisked
125 ml milk
1 (425 g) can tuna in water, drained, flaked
2 (125 g) cans corn kernels, drained
1/4 cup chopped fresh chives
75 g feta, crumbled
40 g finely grated parmesan cheese
bought lime aioli, to serve
baby cos lettuce leaf, to serve

Steps:

  • Preheat oven to 200°C Cook the sweet potato in a saucepan of boiling water for 5 minutes or until tender. Drain.
  • Meanwhile, spray eight 125ml (1/2-cup) capacity muffin pans with olive oil spray. Line the bases with non-stick baking paper. Combine the egg, milk, tuna, corn, chives, feta and half the parmesan in a bowl. Season with salt and pepper.
  • Add the sweet potato. Stir gently to combine. Divide the mixture evenly among the prepared pans. Sprinkle with the remaining parmesan. Bake for 18 minutes or until golden and set. Serve with aioli and baby cos lettuce.

TUNA FRITTATA



Tuna Frittata image

A super quick mid-week meal that can be made with pantry ingredients. Another recipe I found in the first edition - September 2005 - of the new Australian magazine 'Notebook: ideas for living' and have adapted for posting here.

Provided by bluemoon downunder

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

2 (195 g) cans tuna in vegetable oil, drained, flaked
400 g cannellini beans, rinsed, well-drained
1 cup pecorino cheese, grated
baby spinach leaves
1 teaspoon dried oregano
8 eggs, lightly beaten
2 1/2 tablespoons olive oil
salt, to taste
fresh ground pepper, to taste

Steps:

  • Combine tuna, beans, pecorino, baby spinach leaves and oregano in a large bowl, add the eggs, season to taste with salt and freshly ground pepper, and mix well, using a fork.
  • Heat the oil in a large, heavy-based, non-stick pan over a medium-high heat; add the egg mixture and cook for 2-3 minutes until it is setting around the edges. Using a spatula or egg slide, slightly lift around the edges to allow some of the uncooked mixture to run under the sides. Cook for another 2-3 minutes or until it is set around the edges but still soft in the middle.
  • Invert the frittata onto a plate, and slide back into the pan for another 3 minutes or until almost cooked in the middle. Remove from the heat and allow the frittata to stand for 5 minutes in the pan.
  • Serve with warm crispy rolls and salad greens.

Nutrition Facts : Calories 554.4, Fat 26.8, SaturatedFat 5.9, Cholesterol 440.6, Sodium 491.4, Carbohydrate 26, Fiber 6.4, Sugar 1.1, Protein 50.7

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