Try this Tuna,Corn & Sweet Potato Frittatas with Mrs.H.S.Ball's chutney
Ingredients
250g sweet potato , peeled, cut into 1cm pieces
Olive oil spray
5 eggs, lightly whisked
125ml (1/2 cup) milk
1 x 425g can tuna in spring water, drained, flaked
2 x 125g cans corn kernels, drained
50 ml Mrs.H.S.ball's Original chutney.
1/4 cup chopped fresh chives
75g feta, crumbled
40g (1/2 cup) finely grated parmesan
Method
Step 1
Preheat oven to 200°C. Cook the sweet potato in a saucepan of boiling water for 5 minutes or until tender. Drain.
Step 2
Meanwhile, spray eight 125ml (1/2-cup) capacity muffin pans with olive oil spray. Line the bases with non-stick baking paper. Combine the egg, milk, tuna, corn, chives, feta, Mrs.H.S.Ball's chutney and half the parmesan in a bowl. Season with salt and pepper.
Step 3
Add the sweet potato. Stir gently to combine. Divide the mixture evenly among the prepared pans. Sprinkle with the remaining parmesan.
Bake for 18 minutes or until golden and set.
