Category Archives: sweet potato

Butternut Squash Sweet Potato Two Cheese Frittata

Most everything I cook/bake these days has the toddler girl in mind, I would usually add 2 red chilli’s (not forgetting to remove every last seed!) to this frittata but she is still not mature enough for too many spicy foods, especially the way we like them, her time will come! 

This Butternut Squash Sweet Potato Two Cheese Frittata is packed with healthy anti-oxidant rich vegetables and protein rich eggs, great for the toddler tastebuds and a lovely supper dish for all the family.

Prep time -15-20 minutes

Cooking time – 20 minutes

Serves 3-4

Pre-heat your oven to 200°C/180°C fan/Gas 6

Ingredients

1 tablespoon Olive oil
175g Butternut Squash, peeled and cubed
100g Sweet Potato, peeled and cubed
4 medium organic free-range eggs
1 clove garlic, finely chopped
1 red chilli, deseeded and thinly sliced
50g Mozzarella cheese, roughly grated or very thinly sliced
25g Parmesan cheese, grated
50ml crème fraîche
black pepper
Fresh Parsley

Put a pan of water on to boil, when boiling add Butternut Squash and Sweet Potato and cook for about 5 minutes, drain and set aside. 

In a large bowl add the eggs and lightly beat, then add the garlic, chilli, Mozzarella, Parmesan and crème fraîche, stir in until completely blended, scatter some black pepper into the mix to your own taste.

Put a tablespoon of olive oil into a heavy based frying pan, one that can be used in the oven, heat and add the egg mixture to the pan.  Cook on a low-medium heat for about 5 minutes to set the base, then transfer into a pre-heated oven for around another 15 minutes until lightly golden.  Scatter with fresh parsley.

Serve with a side salad and some deliciously crusty bread and butter!

 
>I am entering this post into the #eggmainsinminutes Linky on BritMums sponsored by British Lion Eggs, take a look at the Main Meals in Minutes site at http://www.eggrecipes.co.uk/mainmealsinminutes.

 

Quick Nutritional Info

Eggs – B Complex, Vitamins A, D, E, Iodine, Zinc, Phosphorus, Selenium.

Butternut Squash – Vitamin A, C, E, B-complex – folic acid, vitamins, B1, B2, B3 and B6. Iron, zinc, copper, manganese, magnesium, calcium, potassium, and phosphorus.

Sweet Potato – Vitamin A, B1, B2, B5, B6,C, Calcium, iron, magnesium, manganese, and potassium.

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Vegetables in Disguise

I really love tomato based sauces, I can find a use for a tomato sauce in so many dishes that we eat.  The one I make the most at the moment is the vegetables in disguise version for my toddler girl, she eats plenty of fresh vegetables but occasionally when she is fussy this sauce packs a lot in! 
My personal recipe goes something like this:

Take a good glug of olive oil and gently fry a medium onion with a small clove of crushed garlic, I see some slicing of garlic in recipes but I prefer the good, intense garlic taste that crushing gives a dish.  Toddler ND is well used to garlic and onions in her food thankfully as we eat a lot of them!

Next grate 2 medium carrots, ½ a large courgette or 1 small one and a 2″ chunk of sweet potato and saute with the onions and garlic for a few minutes without browning. 

Add chopped tomatoes, I really love Sainsbury’s Polpa Fine, they are just right in texture, the 500ml box is perfect for this recipe, but if I have a glut of tomatoes I will roast some the day before, whiz them up a little in the blender and use those.  Even if I don’t have a glut I will often use fresh tomatoes, just depends how fast I need to whip this up!

Then add around 200ml of vegetable stock (I make 300ml in case I need a little extra), I like the Kallo brand, its gluten free too, a teaspoon of tomato puree and ½ teaspoon each of basil and oregano completes the dish. 

Simmer for around half an hour, then freeze into small batches and either add to other dishes or add rice to make mini toddler “chilli” with kidney beans or pasta for a “bolognaise”-type meal.   This recipe is ideal for toddlers as it makes a lovely sweet sauce but is chock full of vegetables in disguise!

For us, I use the same recipe, rehydrate sun-dried tomatoes in boiling water,  saute in olive oil and another clove of garlic (I love the aroma of freshly crushed garlic so much I could dab it behind my ears!), add to the sauce and whiz it up till smooth.  I like to freeze this so I have a quick rich sauce that can be defrosted fast and have other ingredients thrown in, prawns being a favourite of mine.  It is great on its own though run through olive oil coated pasta.  Simple, very tasty and full of goodness.  Season as you wish with black pepper or whatever you love!  Bon Appetit!

Nutritional Info:
Onion – B1, B6, Folic Acid, C, Chromium, Copper, Manganese, Molybdenum, Phosphorus, Pottasium, Iron, Selenium, Sulphur Compounds,  Flavonoids, Fibre –  rich in Quercetin
Garlic – Manganese, B1, B6, C, Phosphorus, anti-viral, anti-bacterial , selenium, calcium, copper
Olive oil
Tomato – Vitamin A, C, E, K, B1, B2, B6, Folic Acid, Calcium, Magnesium, Manganese, Potassium, Iron (little), Lycopene, Lutein, Phosphorus, Zinc
Courgette – Vitamin A, C, Manganese, Potassium, Magnesium, Vitamin K, Folate
Sweet Potato – Beta carotene, B1, B3, B5,B6, C, E, Biotin, Folic Acid, Calcium, Magnesium, Manganese, Potassium, Phosphorus, Selenium, Zinc, Fibre

Carrots Beta-carotene, Vitamin A, B-complex, E, K, copper, calcium, potassium, manganese and phosphorus.