Sweet potato finger food

Ingredients for 4 servings:

• 300 g sweet potatoes
• 1 small onion(s)
• 1 small carrot(s)
• 2 tbsp olive oil
• 4 egg whites
• 3 eggs
• 2 tbsp milk
• 1 tbsp cream cheese, also with pepper or herbs
• 4 tbsp corn or peas
• ½ red or orange bell pepper(s)
• 1 bunch of spring onions
• 1 bunch of coriander leaves (dried is also fine)
• 250 g cocktail tomatoes
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Mini frittata, fitness snack, protein bomb

Wash the sweet potatoes and carrot thoroughly, peel the onion, grate all three, place them in a clean kitchen towel, hold the ends, and thoroughly squeeze the grated vegetables. Pour into a bowl, add olive oil and 1/2 teaspoon salt, and mix well. Divide between muffin tins, make indentations in the centers, and bake for about 20 minutes at 180°C fan-assisted oven. Meanwhile, whisk together the egg whites, eggs, milk, and cream cheese with pepper and salt. Dice the bell pepper, finely slice the leek, and finely chop the coriander. Add everything to the egg mixture along with the corn or peas and mix well again. Spread the egg mixture over the sweet potato nests, garnish with half a cocktail tomato, and bake for another 15 to 20 minutes at 180°C fan-assisted oven. Remove from the tin after 10 minutes, as a lot of moisture will escape, otherwise you’ll end up with mushy potatoes. Warning: Sweet potatoes are really sweet; be prepared for that. Otherwise, use potatoes. You can vary the vegetables as desired. I also used mini mozzarella and diced tomatoes instead of bell peppers. If you like it hotter or spicier, you can add chili to the sweet potatoes or paprika to the egg mixture. I used spice cake pans in the photos, but round muffin pans are the classic.