Frittatas are a delicious snack filled with protein and plenty of veggies. Get your little chefs to help make them – they will love grating the cheese, cracking eggs, washing the veg and filling the muffin tin.
4 free-range eggs
40g Cheddar cheese, grated
80g ricotta cheese
¼ bunch of chives, finely chopped
7 leaves of basil, chopped
35g cherry tomatoes, chopped
110g red pepper, diced into ½ cm pieces (about 1 medium red pepper)
15g fresh baby spinach leaves, sliced
Preheat the oven to 170 °C fan
Crack the eggs into a jug then add the Cheddar and ricotta
Mix the chopped veg and herbs and divide your chosen veg evenly between the 24 holes of a mini muffin tin (a silicon mini muffin tin would be ideal, but f using a metal tin then lightly oil it), or the 12 holes of a standard muffin tin.
Place on a baking tray in the centre of the oven and bake for 15-17 minutes until the frittatas are cooked all the way through, and just starting to brown on the edges
Allow the frittatas to cool slightly before removing them from the tin
Serve three frittatas with some carrot or cucumber sticks on the side for a healthy, veg-packed snack. They also make a great snack when out and about or a nutritious lunchbox filler.
The frittatas can be kept covered in the fridge for up to 3 days. They can also be tightly wrapped and frozen on the day of cooking for up to 1 month, but should be defrosted and reheated before serving. To reheat place on a baking tray and bake at 170 °C for 8-10 minutes from chilled.
Adapt this recipe for weaning
These little frittatas- make a great finger food during weaning. Make sure the veg is chopped very small and cooked until soft before adding to the frittatas while your baby gets used to more texture.