Breakfast | Lunch | Snacks

Mushroom and sweet potato mini frittatas

Mini versions of anything for breakfast are a treat! These are perfectly sized to serve with some toast and more veggies like wilted spinach and slow roasted tomatoes for a great start to the day.

prep time
cooking time
Recipe by Christie Connelly


1 tablespoon vegetable oil, plus extra for greasing

1/2 brown onion, diced

1/2 small red capsicum

8 button mushrooms, sliced

1/2 small sweet potato, peeled and grated (about 200g)

6 large eggs

3 large egg whites

125ml (1/2 cup) Vitasoy Oat Milk

1 tablespoon chives, chopped

60g (3/4 cup) parmesan cheese, grated

* Any of the Vitasoy range of soy milks, rice milks or oat milks may be substituted (except the flavoured options). To make them gluten free, substitute oat milk with Soy Milky.


  1. Heat the oven to 200C and grease 10 holes of a muffin tin with vegetable oil. Set aside.
  2. Heat the 1 tablespoon of vegetable oil in a deep frying pan and add the onion and capsicum and cook until lightly golden. Add the mushrooms and cook until wilted.
  3. Add the sweet potato and a splash of water and cook, stirring frequently, for 1 minute until the water has evaporated and the sweet potato has softened. Set aside.
  4. Crack the eggs and egg whites into a large bowl and add the oat milk, chives and season with cracked pepper and a little salt. Whisk together until combined.
  5. Add the vegetables and 1/2 cup of cheese and stir gently. Spoon into the greased 10 muffin holes and sprinkle with the remaining 1/4 cup of cheese.
  6. Bake for 20 minutes until puffed and golden and cooked through. Serve hot or at room temperature with toast and more veggies, if you like.