Sweet Potato & Zucchini Rosette Frittatas 🥒🍠

These golden little bites are packed with flavour and look absolutely beautiful on the table - perfect for a healthy lunch or brekkie.

What you need

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• 5 eggs

• ¼ cup almond meal

• 1 tbsp finely chopped red onion

• ¼ cup bacon, finely diced

• Zucchini ribbons

• Sweet potato ribbons

• ¼ cup crumbled goat’s cheese

• ¼ cup grated Parmesan

• Salt & pepper, to taste

Method

1. Preheat oven to 180°C.

2. Lightly spray a Texas-style muffin tin with extra virgin olive oil.

3. Using the zucchini and sweet potato ribbons, create a rosette shape and place into each muffin cavity. Continue until 4 muffin holes are filled.

4. In a bowl, whisk together the eggs, almond meal, red onion, bacon, goat’s cheese, Parmesan, salt and pepper.

5. Carefully pour the egg mixture over the vegetable rosettes.

6. Bake for 25-30minutes, or until golden and set in the centre.

7. Allow to cool for a few minutes before gently removing from the tin.