I love a good egg bake, and since going gluten- and dairy-free frittatas are always my go-to. These mini frittatas are super fun to serve when you have guests, or to make ahead of time to heat up in the microwave throughout the week.
Egg dishes are so versatile because you can really add whatever you have on-hand. I love to make a giant batch of my signature roasted sweet potatoes to eat for breakfast during the week, so naturally I had some to throw into this recipe.
How to Make Savory Roasted Sweet Potatoes
- Preheat oven to 400 degrees F. While you wait, peel and cube two orange-fleshed sweet potatoes. Pro Tip: You can even do this ahead of time and leave the cubed potatoes in cold water to soak all night if you want to save time in the morning. Just drain well and pat dry with a paper towel before the next step.
- Divide the sweet potatoes onto two half-sheet rimmed baking sheets. Drizzle 1-2 tablespoons of avocado oil onto each pan of potatoes. Sprinkle on your favorite seasonings. Mine are garlic powder, onion powder, smoked paprika, salt and fresh cracked black pepper. Sometimes I’ll also add turmeric into the mix! Toss with your hands to coat. Spread the sweet potatoes out so they have plenty of room. This will allow them to get a little crispy on the outside and stay soft in the inside.
- Roast for 20 minutes, then remove the pans from the oven and stir, shake toss the potatoes with a spatula to keep them from sticking from the pan. They may be pretty soft at this point, so careful not to smash them. Return to the oven, but switch the pans so they’re on the opposite rack now. Bake another 15-20 minutes, watching carefully toward the end so they don’t get too dark.
- Remove from the oven and serve alongside your favorite egg dish, tofu scramble or chickpea omelette. My recipe for mini frittatas is below!
Once you’ve picked what you want to throw into your frittata, it’s really easy from there. Some other delicious mix-ins include chopped spinach, artichokes, sun-dried tomatoes, roasted peppers, mushrooms, or meat and cheese if you prefer it! I just happened to have a large harvest of rainbow chard from my garden, which I thought would pair deliciously with my savory sweet potatoes. These ingredients also keep it paleo and lectin-free for my new diet.
How to Make Mini Frittatas (Paleo, Dairy-Free)
- Cooking spray
- 8 large eggs
- ½ cup almond milk
- ¼ tsp. dried dill weed
- Olive oil
- 1 clove garlic, minced
- 1 bunch rainbow chard, chopped
- Baked sweet potato cubes*
- Sea salt
- Fresh cracked black pepper
- Heat oven to 350 degrees F. Prepare a 12-cup muffin pan with cooking spray (I use coconut oil spray to keep it paleo).
- In a medium bowl, whisk together 8 eggs, ½ cup almond milk, ¼ tsp. dried dill weed, ½ tsp. sea salt, and cracked black pepper to taste. Set aside.
- In a saute pan over medium heat, drizzle a little olive oil and add the rainbow chard. Cook for a few minutes just until it wilts, then add the minced garlic clove and season with a sprinkle of sea salt and black pepper. Remove from the heat and divide the chard among the muffin cups.
- Divide the egg mixture among the muffin cups, then add a few cubes of sweet potato to each and gently stir to evenly disperse the ingredients.
- Bake for 20-22 minutes until the eggs are set. Remove from the oven and let the eggs rest 5 minutes. Serve and enjoy!
I’ve got more plant paradox-approved recipes where these came from!