Ingredients
280g sweet potato, peeled and diced
5 eggs
25g Parmesan cheese, grated (or vegetarian alternative)
50g Cheddar, grated
1 tbsp plain flour (or gluten-free plain flour)
1 tbsp chives, chopped
1 tbsp basil, chopped
4 cherry tomatoes, chopped
25g frozen peas
Method
1. Preheat the oven to 180C Fan, and line a 23cm /9’’ square tin with baking paper.
3. Cook the sweet potato cubes in a steamer for 8 minutes until tender. Leave to cool.
4. Crack the eggs into a bowl and whisk. Add the cheeses, flour, herbs, tomatoes and peas. Add the sweet potato and mix well.
5. Season to taste for babies over one.
6. Pour into the tin. Bake for 20 to 25 minutes until set in the middle and lightly golden.
7. Slice into 16 fingers.
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