Mini Sweet Potato and Chive Frittatas

Remember we are talking meatless meals this month and today is our final post.  Why should we eat less meat? Meat consumption in this country is out of control! The United States meat consumption is one of the highest in the world. Also, 80% of the country’s antibiotics are being used on livestock, which in turn is causing resistance for humans when they need the medications to treat illnesses. If you can’t eat organic meat, this is another reason to eat less meat.  Finally, there is a global movement out there called, Meatless Mondays and they share other various health and environmental reasons to eat less meat.  In 2012 on the blog, I decided to devote the month of March to “no meat entrees”. We ate Balsamic Penne with Shrimp, Veggie Sandwiches, Tuna Salad Cakes with Roasted Red Pepper Cream Sauce, Roasted Veggie Soup and Crispy Tilapia with Mango Salsa.  This month we have eaten Spinach and Walnut Pesto Orzo, Springtime Salad with Candied Almonds and Balsamic Dressing and Roasted Veggie Quinoa Salad with Lemon Vinaigrette.

I actually was going to end the month with a meal that actually has a little bit of meat, meat is just not the star ingredient. Don’t get me wrong, we eat meat! And we also eat meat as the main course, but not all the time. Not very often are we sitting around with a huge steak. But hey thats the American way right?! It doesn’t have to be. Each week when I plan our meals, I try to have a variety of proteins, including vegetarian options. I also try to find lots of meals that have yummy veggies as the star ingredients, complimented by some meats. Eggs are another protein I turn to often, instead of traditional meats. I think when people think about eating less or no meat, breakfast options come to mind, but you don’t have to eat these dishes just for breakfast. Today we are making Mini Sweet Potato and Chive Frittatas - great for breakfast, brunch, lunch, linner [ did I just make that up :) ], dinner or simply a snack. Super simple and the ability to be flexible with these.

Mini Sweet Potato and Chive Frittatas

Makes 12-14

Ingredients:

Eggs, 8

Milk, ½ c

Sweet potato, 1 ½ c grated

Chives, ⅓ c chopped

Salt, pinch

Pepper, few grinds of fresh

Bacon, 4 slices (optional)

Preheat oven to 350 degrees. Add muffin liners (reusable are the best!) to a muffin tin pan.

Bake or cook bacon in a saute pan until crispy. Chop and set aside.

Prep chives (use kitchen shears or a knife to chop) and sweet potato.

Crack eggs in a large bowl and add milk. Break up yolks and whisk together. Add salt, pepper, grated sweet potato and chopped chives. Stir together.

Use an ice cream scoop and add one scoop of the mixture to each muffin tin.

Bake for 15-25 minutes, until desired level of doneness. It is recommended that eggs cook until a minimum of 160 degrees.

Top with crispy bacon and serve immediately.

Better Bonus Tips: You could make these with any add ins: other veggies, cheese, additional seasoning, etc. Also, you don’t have to make these mini. Add all to one big pan and bake. Check out my previous frittata recipe - Sausage and Egg Frittata for guidance.  

Enjoy!

What is your favorite meatless meal?

~Ashley