Rhiannon Lambert’s sweet potato and pea frittata

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


  1. 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.
  2. Stir in the peas, re-cover and cook on high for 1 minute.
  3. Crack the eggs into jug and beat with a fork. 
  4. Remove the vegetables from the microwave and pour the egg into the dish. Stir well. 
  5. Microwave on high for 2-2 ½ minutes until the egg is set in the middle.
  6. Allow the frittata to cool before slicing into wedges. 
  7. Serve the warm or cold wedges with a dollop of humous. 

Cooks tips

  • 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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3.3 / 5 rating (14 votes)

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