Sweet Potato and Kale Fritatta Muffins

Ingredients

• 100 g Sweet potato
• 50 g Kale leaves, fresh, chopped
• 4 pcs Egg
• 60 ml Almond Drink, Unsweetened, Alpro
• 1 tsp Olive oil
• 1 tsp Turmeric, ground
• 1 g Sea salt
• 1 g Black pepper, ground

Method

1. Preheat the oven to 180°C (350°F) and grease a muffin tin.
2. Heat olive oil in a skillet and sauté the kale and grated sweet potato for 5-7 minutes until softened.
3. In a bowl, whisk together the eggs, almond milk, turmeric, salt, and pepper.
4. Divide the sautéed vegetables evenly into the muffin tin.
5. Pour the egg mixture over the vegetables in each muffin cup.
6. Bake for 20-25 minutes, or until the frittatas are set and golden on top.