SWEET POTATO FRITTATA SLICES

One of my most popular recipes over the past year has been these Broccoli & Cheese Frittata Fingers. I originally made them as easy finger food for weaning babies and toddlers but in reality our whole family now enjoys them as a delicious and nutritious lunch.



So I decided to make another version that was a bit bigger and thicker, more like a frittata slice but still soft enough for little ones to eat. I’ve packed this recipe full with super healthy sweet potatoes. Low on the GI index, sweet potatoes help to avoid the energy crash often felt after eating other carby foods. They are also an excellent source of vitamin A, as well as vitamin C, potassium and fibre.

I also added some red pepper to the recipe but this could be swapped for some other veggies if you don’t like peppers.

INGREDIENTS

• 1 large (approx 400g) sweet potato, skin peeled off
• 5 large eggs
• 50g / 1/2 cup grated cheddar cheese
• 1 tbsp flour (can be gluten free)
• 1/2 tsp mixed dried herbs
• salt and pepper to taste
• 1 red pepper

INSTRUCTIONS

1. Preheat the oven to 180c / 390f and line a baking dish (I used a 25cm / 9.5 inch square baking dish) with parchment paper.
2. Cut the sweet potato into small cubes and transfer to a large plate. Microwave on high for 5-6 minutes until the sweet potato is just about cooked and soft.
3. In a large jug or bowl add the eggs and whisk. Mix in the cheese, flour and herbs and season to taste with salt and pepper.
4. ................................

for full instruction please see : www.myfussyeater.com

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