Sweet potato and broccoli frittata
To disguise the broccoli in this frittata and please fussy eaters, slice large florets with a mandolin so the 'green' slices are as thin as the sweet potato ones are. Source: kidspot and Australian Sweet Potatoes
- Suitable from
- Toddler foods
- Total time
- 70min
- Makes
- 5servings
- Iron
- 0.5mg
Easy/Medium to prepare
undefined min prep
adjustable below
per serving
Common allergens
Egg, MilkIntroduce one at a time.
Ingredients
- Sweet potato500 grams
- Olive oilspray
- Egg8
- Cream1/2 cup
- Cheese3/4 cup
- Broccoli, cooked1 small
- Basil2 tablespoons
Steps
Preheat oven to 200°C/180°C fan-forced. Lightly grease and line base and sides of a 20 x 30cm rectangular slice pan.
Place sweet potato on a lined oven tray. Spray with oil and bake for 15-20 minutes until tender.
Beat eggs, cream and half of the cheese together. Layer sweet potato and broccoli over base of pan. Pour over egg mixture. Sprinkle with basil and remaining cheese.
Bake for 25-30 minutes until golden and set. Stand for 5 minutes before slicing.
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 67kcal
- Protein
- 3.1g
- Fat
- 4.2g
- Carbs
- 4.1g
- Carbs25%
- Protein19%
- Fat57%
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
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Nutrition Facts
Estimated · 5 servings per recipe
Amount per serving
Calories
67
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.