2020-06-01_Mother_&_Baby

WEANING

Special

Makes about 20 squares

Ingredients

● 6 eggs

● handful of parsley, finely chopped

● 1 tbsp chopped chive

● 30g Parmesan or vegetarian hard cheese, grated

● black pepper

● 2 tbsp olive oil

● 150g shallots, peeled and finely sliced

● 1 tsp smoked paprika

● 1 fat clove garlic, minced

● 50g frozen peas

● 1 large sweet potato, peeled, cubed and roasted

1 Preheat the oven to 160 ̊C/ 350 ̊F/gas mark 4.

Whisk together the eggs with the parsley, chives and

Parmesan. Season the mixture with black pepper.

2 Add 1 tablespoon of olive oil to a 16 x 21cm

ovenproof omelette pan. Place over a medium

tolow

heat and cook the shallots until soft and translucent.

Add the smoked paprika and garlic, and sauté

for

another minute. Stir in the peas and cook for 1

minute.

3 Add another tablespoon of olive oil to the pan

followed by the sweet potato, and pour over

the

egg mixture. Lowering the heat, stir the egg

mixture

gently to cook, until you have the consistency

of

wet scrambled eggs.

4 Finish the frittata off in the oven for 10 minutes

or

until puffed and set firm. Loosen the edges

andthe

underneath of the frittata with a palette knife,

invert

the frittata onto a plate, and cut into 4cm squares.

Keeps for up to two days covered in the fridge.

Sweet potato frittata squares

●

Tip!

To roast the sweet potato,

place it on a baking tray

and pierce a few times with

a fork or a skewer. Drizzle

with 1 teaspon of olive

oil. Roast in an oven

preheated 160 ̊C/ 350 ̊F/

gas mark 4 for 40-45

minutes, until perfectly

soft all the way through.

Suitable

from

7-9

months