Sweet Potato Frittata with Field Mushrooms


Do you want flavour and taste but no mess? Then this is a one-pot for you.
This recipe can feed the whole family and is Baby Lead Weaning adapted (just serve frittata, once you have assessed your baby is not allergic to egg).


  • Sweet Potatoes: 2 medium size (500g )grated
  • Egg: 2, beaten
  • Mushroom of choice: 500g, cut finely
  • Spinach: 150g
  • Garlic: 3 cloves crushed
  • Parsley: 2 sprigs, chopped
  • Flour or Breadcrumbs: 30g
  • Parmesan: 80g grated
  • Butter: 20g
  • olive oil: 1 tbsp
  • Lemon: quartered.

Let’s do it:

  1. In a non stick pan, place the mushrooms, garlic and butter. Cook until soft and set aside.
  2. Meanwhile press the sweet potatoes with paper towel to remove excess liquid. Mix eggs, parmesan, olive oil, flour or breadcrumb, and sweet potatoes.
  3. Now in the pan you cooked the mushrooms in, place baking paper to cover the base.
  4. Add the mix, and press it down to compact it.
  5. Cook on medium heat for about 10min, until coloured underneath.
  6. Use a plate to cover the pan and flip over.
  7. Cook for a further 6-8 min.
  8. Serve with mushrooms, spinach, lemons and a sprinkle of parsley.

Bon appetit.

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