Sweet Potato Frittata
Spring is in the air and the weather has started to warm up at last so we are able to think about dusting off that picnic rug. This simple Sweet Potato Fritata is quick and full of nutrients - but most brilliantly wonderful as a picnic meal
Sweet potato is a brilliant versatile food and one we should really try and add to our regular weekly shop. They are full of Beta-carotene, the vegetable source of Vitamin A, as well as soluble fibre and immune boosting antioxidants such as Vitamin C.
Eggs are nature’s fast food, and are packed full of protein which is important for growth and repair, especially in children, as well as valuable B vitamins for energy. By providing a rainbow of colour on their plate (such as peas, sweetcorn, red peppers etc) you not only make it look good but are making sure they eat a huge variety of phytonutirent -rich foods which will help to keep them healthy and strong.
Serves 4
1 small sweet potato (or 1/2 a large)
3 eggs
20 grated cheddar cheese
60g sweetcorn
60g peas
1/2 red pepper diced
2 spring onions sliced.
Method:
Pre heat the oven to 200.
Chop your sweet potato into small cubes (approx 2 cm squared) and scatter onto a baking sheet and drizzle with a little oil and roast for 15-20 minutes, until softened and cooked through.
Whilst this is cooking prepare the red pepper and spring onions.
In a bowl crack in your eggs and add in your vegetables and cheese and mix all together.
Place a small frying pan (with a metal handle) on the heat and add little butter. Scatter in the cooked sweet potato and pour in the egg mix. You want to hear the sizzle of the eggs cooking in the pan and allow everything to cook for a few minutes on the heat. Dont be tempted to stir.
Place the frying pan into the oven and cook for 10-15 minutes until its cooked through and there is no wobberly-ness.
Turn on to a plate and serve hot or cold in wedges
