Sweet Potato & Pea Frittata Fingers
Allergen lists cover the priority allergens in the recipe as written. Always check your own ingredient labels, and introduce each new allergen on its own first.
Ingredients
- 4 medium eggs
- 150 g (about 1 small) sweet potato, peeled and cut into 1 cm dice
- 60 g frozen peas
- 30 ml (2 tbsp) pasteurised whole milk
- 20 g mild lower-salt pasteurised cheddar, finely grated (all cheese is naturally salty — this small amount is the only salt in the dish, so add none of your own)
- 5 ml (1 tsp) olive oil
- 1 tsp finely chopped fresh dill or chives (no salt)
Method
- 1. Heat the oven to 180°C fan / 200°C conventional (400°F conventional, 350°F fan) and line a small 20 x 20 cm tin with baking paper.
- 2. Steam or boil the diced sweet potato for 8-10 minutes until it squashes easily between your thumb and forefinger, adding the peas for the final 2 minutes. Drain well and let the steam escape.
- 3. Whisk the eggs with the milk, grated cheese and herbs until completely combined — no streaks of white left.
- 4. Lightly crush the peas with a fork so no whole rolling beads remain, then stir the vegetables through the egg mixture with the olive oil.
- 5. Pour into the lined tin, spreading the vegetables evenly, and bake for 20-25 minutes until fully set in the centre with no wobble or runny egg.
- 6. Cool for at least 10 minutes in the tin, lift out on the paper, then cut to the shape your baby needs and check the temperature before serving.
How to serve by age
6–8 months
Cut the cooled frittata into finger-length strips about 8-9 cm long and roughly two adult fingers wide (2.5 cm), so a good 2-3 cm sticks out of a closed fist — babies at this stage use a whole-hand palmar grasp and cannot yet open their fingers to retrieve food from inside the fist.
9–12 months
Once the pincer grasp (thumb + forefinger) develops, cut into 1 cm pea-sized cubes and scatter 6-8 at a time directly on the tray so your baby can practise picking up single small pieces.
Paediatric note
Egg is one of the richest dietary sources of choline — a large egg supplies roughly 145-150 mg, almost all of it carried in the yolk — and choline is used to build cell membranes and the neurotransmitter acetylcholine during the fastest phase of brain growth. Always cook egg through until firm for under-12-month-olds and use pasteurised milk and cheese; runny or lightly set egg carries a salmonella risk for infants. This dish brings together two Top-14 allergens at once, egg and dairy, so if either is still new to your baby offer them separately a few days apart before combining them here.
Source guidance: https://www.nhs.uk/conditions/baby/weaning-and-feeding/
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