Rhiannon Lambert’s sweet potato and pea frittata
- Serves: 1
- Prep: 5 mins
- Cook: 3 mins
Rhiannon Lambert, Registered Nutritionist, has created a sweet potato and pea frittata which combines nutrient-packed eggs with vegetables for an ideal finger food for your baby.
- 125g sweet potato, peeled
- 1 tsp olive oil
- 2 tbsp frozen peas
- 1 medium British Lion egg
- Coarsely grate the sweet potato into a microwaveable, shallow bowl. Stir in the oil and mix well. Cover the bowl with an upturned plate and cook on high for 2 ½ minutes or until the sweet potato is tender. Carefully remove the plate as there will be lots of steam.
- Stir in the peas, re-cover and cook on high for 1 minute.
- Crack the eggs into jug and beat with a fork.
- Remove the vegetables from the microwave and pour the egg into the dish. Stir well.
- Microwave on high for 2-2 ½ minutes until the egg is set in the middle.
- Allow the frittata to cool before slicing into wedges.
- Serve the warm or cold wedges with a dollop of humous.
- Cook’s tip
This makes great packed lunch dish for older children too. Once cooked, these fritters can be popped in a sealable container and kept in the fridge until required. Use within 48 hours. Reheat until piping hot in the microwave, then cool and serve as before.
Note: microwave ovens vary. This is based on an 850-Watt microwave. Adjust to suit yours accordingly
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