Mini Tuna, Corn & Sweet Potato Frittatas - cooking recipe

Ingredients

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

Preparation

Preheat oven to 200\u00b0C 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.