POTATO AND EGG FRITTATA BAKED RECIPES

Steps:

• Preheat over to 375°F. Spray a 6-cup non-stick muffin tin with oil spray and set aside.
• Toss grated sweet potato, thyme, 1/4 teaspoon salt, 1/8 teaspoon black pepper, onion powder and pecorino cheese (except for reserved 2 teaspoons) together in a mixing bowl to combine.
• Divide potato mixture evenly into six portions (about 1/4 cup plus 1 tablespoon) and place each in a prepared muffin cups.
• Press mixture into the bottom and up along the sides of each cup to form a well making certain there are no open gaps.
• Spray the insides of the potato wells with olive oil spray. Transfer to oven and bake for 8 minutes.
• Remove muffin tin from oven, gently press the bottoms of the sweet potato cups and crack an egg into each.
• Return tin to the oven and bake until white are set and yolk are cooked, 12 minutes for runny eggs, 14 for slightly hardened yolks.
• Let sit one minute before carefully removing using an off set spatula.
• Sprinkle with remains remaining pecorino and more salt and pepper to taste if desired.

Steps:

• Preheat the oven to 350F. Spray the 9x13 non-stick baking dish with non-stick cooking spray (or grease with butter).
• Heat olive oil in a non-stick frying pan over medium-high heat. Add the chopped onion and bell pepper and cook, stirring periodically, for 5 minutes (or until tender).
• In a large bowl, whisk the eggs, milk, salt and pepper. Add cooked onion and bell pepper and 1/2 cup of shredded cheese.
• Pour the egg mixture in a baking dish and sprinkle the remaining 1/2 cup of shredded cheese on top.
• Put the baking dish in the oven and bake for 30 minutes, or until frittata is cooked through.