Happy New Year! I hope everyone had a nice festive period filled with great and tasty food and hopefully a lot of laughter and joy, too. We left for a short week to Crans-Montana in a search for winter, which we only found up to a certain point (in fact the last day it rained, and we were at 1500 above sea level). Continue reading
Here in Ticino, the weather feels like spring time and although the temperatures are relatively pleasant, it feels wrong for the season. One week during the festive time of the year is not made for dieting and among the foods that have passed through our mouths are a lot of cheese (melted and non), Argentinian beef, dried meat, crêpes, sweet treats, wine, champagne….
When we came back on Saturday I couldn’t wait to go for lighter and healthier food, which I actually craved. After a good night rest, I wanted to make myself something I enjoy but which is lighter and healthier than what my belly had seen during the previous week, so after my jog I prepared these Quinoa Carrot and Sweet Potato Muffin Tin Frittatas. This easy recipe with its colourful combination tasted great with a salad. I think I could almost hear my body saying “Thank you”.
Quinoa Carrot and Sweet Potato Muffin Tin Frittatas
Recipe for 12 pieces
Prep time: 15 min
Cook time: 35 min
70 g quinoa
75 g coarsely grated carrots
75 g sweet potatoes
1 small onion
2.3 dl water
2 tsp. olive oil
¼ – ½ tsp. smoked paprika
2 heaped tbsp. chopped parsley
salt and pepper
3 tbsp. milk (or cream)
80 g fresh goat cheese
Cut the sweet potatoes into ½ cm cubes and finely chop the onion.
Add the olive oil and onion to a pan on a medium fire and fry for 4-5 min, until onion is soft. Mix in the grated carrots and cubed sweet potatoes, toss and cook for another couple of minutes before adding the quinoa. Cook for two more minutes stirring often. Add the water and a generous pinch of salt to the pan. Once the water is boiling cook the onion, carrots, sweet potatoes and quinoa for about 12 minutes on a gentle rolling boil (make sure that all the water has evaporated/been absorbed). Stir regularly and once ready remove from fire and leave it to cool almost completely.
Grease a muffin tin with olive oil.
Beat the eggs together with the milk, goat cheese, paprika and salt to taste and parsley (don’t worry if the mix has a few lumps).
Add the quinoa, carrot, sweet potato and onion to the egg mix, stir together and evenly fill the muffin cups.
Cook in the oven for about 16 min at 180°C, until the top looks cooked and dry. Take the muffin tin out of the oven and leave it to set for a few minutes before removing the mini frittatas from their mould (detach them with the help of a pairing knife). Serve.