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 I originally made them as easy finger food for weaning babies and toddlers but in reality our whole family now enjoys them as a delicious and nutritious lunch.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!
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Sweet Potato Frittata Slices
Prep Time: 5 mins- Cook Time: 15 mins
- Total Time: 20 minutes
Yield: 6
Category: Lunch
Cuisine: Italian
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Pin RecipeDescription
For a delicious, filling and healthy lunch try these Sweet Potato Frittata Slices. Super easy to make!
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
- 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.
If you liked this recipe you might also like:
BROCCOLI & CHEESE FRITTATA FINGERS
Can these be frozen for use at a later date ?
Technically they can. I tend not to freeze egg recipes like these, just because the egg can go a bit funny after defrosting. But technically nothing wrong with it!
Hi, this recipe sounds so good, i was just wondering if the flour is necessary and if it can be subbed for anything else?
Thanks
Sometimes without flour the frittata doesn’t always set completely. Feel free to leave it out but just be warned!
Lovely recipe! How can I substitute the cheese to a dairy free option? The dairy free cheese doesn’t melt very well.
Thank you x
If the dairy free cheese isn’t working then the only thing you could really do is leave it out.
These are great! When I make a batch they go in the kids lunch boxes and my husband and I take them to work too so they feed the whole family which is brilliant as it saves me making something different for everyone.
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Oh my daughter would love these and so would I!
Oh my daughter would love these and so would I!
My son loves the broccoli frittata. I’m going to try this as well! Do you think butternut squash can be substituted for sweet potatoes?
Yes definitely!
Hi, I’ve just made these and they are amazing! Really quick to make and mine look just like the ones in the recipe which very rarely happens! Just wondering though, can they be frozen? Thank you
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Hi Emma, that’s great to hear. Technically they can be frozen but I don’t really like to freeze food with a lot of eggs in it like these as I find that the texture is never quite the same after they have been defrosted. Its up to you though so worth trying!
Hey I guess the left overs would have to been eaten cold as u can’t reheat?
Great recipe 🙂
Thank you
It’s totally up to you. If you are happy to re-heat it you can!
Love your recipes. However, could you possibly list the measurements in cups versus grams for those of us in the USA that are not familiar with the conversion tables? (If not, I’ll just go online and try to figure it out myself) Thanks for the great recipes and ideas – you’re wonderful!
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Hi Diane, I try to give both measurements where I can but sometimes I am in such a rush making the recipe that I don’t get a chance to measure everything out in grams and then cups aswell. I’ll try to update this recipe soon though!
What herbs do you use for your “mixed dried herbs”?
Its just a little jar of mixed dried herbs. But oregano or italian herbs would work really well too.
I made these for my daughter today as her snack. She really liked it and kept going back for more. She is 12 1/2 months. She also loves the broccoli frittata for breakfast. I only made one change, I added an extra egg because five didn’t cover all of the veggies.
Thanks for all the great recipes!
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I’m chuffed to hear she enjoyed these!
These look awesome! I have been loving your blog for my little ones food!
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Thank you so much Kerri!