lunch<\/strong>.<\/p>\n\n\n\n\n\n\n\nSo 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. <\/p>\n\n\n\n
I’ve packed this recipe full with super healthy sweet potatoes<\/strong>. Low on the GI index, sweet potatoes help to avoid the energy crash often felt after eating other carby foods. <\/p>\n\n\n\nThey are also an excellent source of vitamin A<\/strong>, as well as vitamin C, potassium and fibre<\/strong>.<\/p>\n\n\n\nI also added some red pepper<\/strong> to the recipe but this could be swapped for some other veggies<\/strong> if you don’t like peppers.<\/p>\n\n\n\n <\/figure>\n\n\n\nCombined with eggs this makes a really nutritious<\/strong> and filling lunch<\/strong>. <\/p>\n\n\n\nThe frittata slices can be eaten warm<\/strong> or else packed away into a lunchbox<\/strong> and eaten cold<\/strong> later in the day. <\/p>\n\n\n\nThey will also keep well in the fridge for up to 2 days; great to have on hand for a quick and easy snack!<\/p>\n\n\n\n
If you try this recipe yourself please do let me know what you think. Or tag me in a picture on Facebook<\/a>, Twitter<\/a> or Instagram<\/a>. I\u2019d love to see your pictures and hearing your comments about the recipes!<\/p>\n\n\n<\/div>\r\n