Paleo Sweet Potato Egg Frittata Bites
Egg frittata bites loaded with roasted sweet potato, kale, and fresh herbs, batch-baked for a paleo American snack.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and dice sweet potato into 1cm cubes. Remove kale stems, finely chop leaves. Finely dice shallot. Whisk 4 eggs with flaxseed, chia seeds, garlic powder, salt, and pepper until smooth. Chop thyme and parsley. Grease a 4-hole muffin tin with 0.5 tbsp olive oil.
Roast
Toss diced sweet potato with 0.5 tbsp olive oil, smoked paprika, and a pinch of salt on a lined baking tray. Roast at 200°C for 16-18 minutes until golden and tender. Cool fully. Reduce oven to 180°C.
Saute
Heat remaining 0.5 tbsp olive oil in a small pan over medium heat. Add shallot and kale, cook 3-4 minutes until wilted and softened. Cool fully.
Build
Fold cooled roasted sweet potato, kale-shallot mixture, thyme, and parsley into the whisked egg mixture until evenly distributed. Divide between 4 greased muffin holes, filling each three-quarters full.
Bake
Bake at 180°C for 20-22 minutes until tops are set, lightly golden, and a skewer inserted comes out clean. Cool in tin for 8-10 minutes, then run a knife around each bite and lift onto a rack to cool fully.
Plate
Portion cooled frittata bites into airtight containers—2 bites per serving. Refrigerate up to 4 days. Reheat in microwave for 30-40 seconds or oven at 160°C for 5 minutes, and serve with sliced avocado or rocket.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.