First of all, thank you all for your lovely comments on yesterday's What's On My Mind post - I knew that I wasn't alone in feeling that way and I am so glad that post managed to help some of you too! I know there's a couple of bloggers who are thinking about their own What's On My Mind posts so hopefully soon I'll be sharing their links on the blog too as well as more WoMM posts!
I've been really lazy when it comes to cooking lately. You see, I hardly have the energy to keep my head up - let alone the energy to cook anything spectacular. I've been relying on quick and easy meals and using any energy I have to whip up something I know I'll be grateful for later on when I don't feel like cooking.
One of the things I've been whipping up are Mini Frittatas! They're so easy to make, can be made in big batches and kept in the fridge or freezer for quick lunches, snacks or dinners and taste deeeeeeeeeelicious.
They're also a great way to use up whatever you have in your fridge. I used Sweet Potato in this recipe, but I often use pumpkin or whatever other veggies I have in the fridge. You can add whatever seasonings you like, use whatever cheese you have in the fridge and switch it up to suit you! I also like making my Healthy Spinach and Ricotta Frittata Recipe in mini muffin tins too!
But if you're not into mini things, fear not! I often whip this up in a pie dish or smaller ramekins too - you'll just need to bake them for longer (the time will depend on the size so keep an eye on them!)
Right now I'm just four days away from my iron infusion and the nerves are deeeeeeeeeeefinitely starting to kick in. The doctor can't predict how I'll feel afterwards, however, I have been told that I shouldn't be surprise if I feel like I've been hit by a bus for a few days post infusion. But sometimes you have to feel worse to get better, right?
I'm planning on making up another big batch of frittatas on Thursday and keeping them in the fridge so on Friday I'll have a quick and easy dinner if I feel like absolute rubbish after coming home from the hospital - and then I don't need to worry about Jesse going hungry either ;P
But let's get onto the recipe! >>
Roasted Sweet Potato and Feta Frittatas
makes 18 mini frittatas or 4-5 larger frittatas or 1 8" pie dish sized frittata
1 medium sweet potato, roasted and seasoned how you like
5 large eggs
1/2 cup plain greek yogurt
3/4 cup reduced fat feta cheese
1 clove garlic, crushed
Salt and pepper
Optional: any additional seasonings/add ins you like! We often add in fresh basil and parsley
- Firstly, roast and season your sweet potato how you like it and allow it to cool. We cut ours into small cubes and then roasted it at 200°C/395°F with some salt and pepper until it was lightly brown and cooked through.
- Keep your oven at 200°C/395°F and lightly grease your mini muffin tins or ramekins/pie dish.
- Mix all of your ingredients together including the cooked sweet potato and pour into your muffin tins or baking dish of choice.
- Bake until your frittatas rise and are lightly golden and cooked through.
- The mini frittatas will take around 10-15 minutes, ramekin sized 15-25 minutes and a full sized frittata will take about 35-40 minutes. Keep an eye on your frittatas and take them out as soon as they're done.
- Allow to cool before storing in an airtight container in the fridge or freezing in ziplock bags.
- The frittatas will keep for 3-4 days in the fridge or months in the freezer.
But tell me, what are your favourite snacks or meals to have on hand for busy or lazy days?
Breakfast bakes and overnight oats are my go-to lazy day breakfasts whilst frittatas, quinoa bakes, spinach and feta bakes and cheat's risottos are my go-to lazy dinners. For snacks, it's usually healthy muffins, raw bites or some other healthy snack option we have in the fridge or freezer!