Mini Vegetable Frittatas - cooking recipe

Ingredients

1 large potato, peeled and cut into 1/2-inch cubes
1/2 large sweet potato, peeled and cut into 1/2-inch cubes
2 oz baby spinach leaves
1 small red onion, thinly sliced
4 None eggs
1/2 cup heavy cream
1/2 cup grated Cheddar cheese
None None Vegetable crudites, to serve (optional)

Preparation

Preheat the oven to 350\u00b0F. Spray a 12-cup muffin pan with no stick cooking spray. Line the cups with 2 thin strips of parchment paper.
Mix the sweet potato and potato in a large microwavable bowl. Cover with plastic wrap. Microwave on high (100%) power for 4-7 mins until tender. Stir in spinach. Saute onion in a lightly oiled skillet for 2-3 mins until tender. Add to the potatoes and spinach.
Whisk eggs, cream and cheese in a medium bowl. Season. Divide the vegetables among the muffin cups. Pour the egg mixture over the top.
Bake for 20-25 mins, until firm and golden. Serve warm or cold with crudites, if desired.