Name: Rhiannon Lambert’s sweet potato and pea frittata
Prep time: 5 min
Cook time: 3 min
Yield: 1
Ingredients: 125g sweet potato, peeled; 1 tsp olive oil; 2 tbsp frozen peas; 1 medium British Lion egg

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.

Ingredients

125g sweet potato, peeled
1 tsp olive oil
2 tbsp frozen peas
1 medium British Lion egg

Method

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.

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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