Veggie Frittata
This Frittata is great to make ahead of time for a speedy standby lunch or supper! This is perfect for baby led weaning too as it slices well into finger-sized strips. This makes about 12 small portions- depending on what else you eat this with it may serve between 4-8 adults.
Serves: 4-8
Prep: 10 Mins
Cooking Time: 45 Mins
Ready In: 55 Mins
- ~500g Sweet Potato, peeled and chopped into small pieces
- Olive oil (~1tbsp)
- 100g Frozen Peas
- 100g Cherry Tomatoes, at least quartered
- 8 Large Eggs
- 100g Cheddar, grated
- Preheat the oven to 200C/180C Fan. Place the sweet potato in a pyrex dish and drizzle with olive oil. Pop in the oven for about 20 minutes or until the sweet potato is soft.
- Add in the frozen peas, and quartered cherry tomatoes. Whisk the 8 eggs together with the cheddar and pour over the veggies. Pop the dish back in the oven for 20-25 minutes or until cooked through and golden. If in doubt, slice somewhere in the middle to ensure there's no runny egg.
- Allow to cool (it will deflate) then slice and serve. Alternatively you can freeze this for up to 3 months for a handy standby lunch or supper.
Method
- Preheat the oven to 200C/180C Fan. Place the sweet potato in a pyrex dish and drizzle with olive oil. Pop in the oven for about 20 minutes or until the sweet potato is soft.
- Add in the frozen peas, and quartered cherry tomatoes. Whisk the 8 eggs together with the cheddar and pour over the veggies. Pop the dish back in the oven for 20-25 minutes or until cooked through and golden. If in doubt, slice somewhere in the middle to ensure there's no runny egg.
- Allow to cool (it will deflate) then slice and serve. Alternatively you can freeze this for up to 3 months for a handy standby lunch or supper.
Ingredients
- ~500g Sweet Potato, peeled and chopped into small pieces
- Olive oil (~1tbsp)
- 100g Frozen Peas
- 100g Cherry Tomatoes, at least quartered
- 8 Large Eggs
- 100g Cheddar, grated
Additional Information
You can mix up the veggies- chopped, wilted spinach (~150g), for example, goes very nicely in here and would boost the iron content which is perfect when weaning, and roasted peppers are another good suggestion and would boost the vitamin C content (perfect for helping with iron absorption). I have also added seasonings such as chopped chives too. Basically, have a play around and see what works for you and what you have leftover in the fridge- it is a great way of reducing food waste by using up spare bits and bobs!
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