For a delicious, filling and healthy lunch try these Sweet Potato Frittata Slices. Super easy to make and perfect for the whole family!
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 I originally made them as easy finger food for weaning babies and toddlers but in reality our whole family now enjoys them as a delicious and nutritious lunch.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.
Combined with eggs this makes a really nutritious and filling lunch. The frittata slices can be eaten warm or else packed away into a lunchbox and eaten cold later in the day. They will also keep well in the fridge for up to 2 days; great to have on hand for a quick and easy snack!
If you try this recipe yourself please do let me know what you think. Or tag me in a picture on Facebook, Twitter or Instagram. I’d love to see your pictures and hearing your comments about the recipes!
- 400g sweet potato, skin peeled off
- 5 large eggs
- 50g grated cheddar cheese
- 1 tbsp flour (can be gluten free)
- ½ tsp mixed dried herbs
- salt and pepper to taste
- 1 red pepper
- Preheat the oven to 180c / 390f and line a baking dish (I used a 25cm / 9.5 inch square baking dish) with parchment paper.
- 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.
- 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.
- Transfer the sweet potato into the baking dish. Chop the red pepper into small pieces and sprinkle on top of the sweet potato. Pour the egg mixture on top and bake in the oven for 15-20 minutes until the frittata is cooked through.
- Allow to cool for at least 10 minutes before cutting into 12 slices. This will help the frittata slices to keep their shape.
- The frittata slices will keep covered in the fridge for up to 2 days.
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