Why not get your kids involved in cooking this simple recipe. 

Sweet Potato, Blue Cheese and Spinach Frittata

Serves 4

Frittatas are so versatile.
You can add whatever ingredient you like to the egg base (although the combination below is just delicious), then serve them hot, cold or at room temperature for lunch or dinner, or as finger food.  If you don’t have an ovenproof frying pan, fry the sweet potato then transfer it to a greased 18cm backing dish.  Pour the egg mixture over the top and proceed with the recipe.

• 20 g butter
• 2 sweet potatoes cut into 1cm cubes
• 2 cups (40 g) baby spinach leaves
• 100 g strong blue cheese
• 8 eggs, lightly beaten
• Salt and freshly ground black pepper
• Salad to serve
• Preheat the oven to 180c.

Melt the butter in a 19cm frying pan with an ovenproof handle over medium heat.
Add the sweet potato cubes and cook for 10 minutes or until tender and golden brown.

Lightly whisk together the spinach, blue cheese and egg in abowl.
Pour over the sweet potato, then place the pan in the oven and bake for 20-25 minutes or until firm (test bygently wobbling the pan).
Remove from the oven, and then leave for 5 minutes before slicing.

Serve with salad.

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