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Ingredients
| 4 | eggs
egg (large) | ||
| 50 g g | spinach spinach | ||
| 100 g g | cheese
cheese (grated) | ||
| 1 tsp tsp | smoked paprika smoked paprika | ||
| 0.5 | red peppers
red pepper (diced) | ||
| 2 tbsp tbsp | Milk Milk | ||
| 1 pinches pinch | black pepper black pepper |
Smoky cheese and spinach frittatas
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25 min
(32)
Method
This smoky cheese and spinach frittatas will make a handy snack or quick lunch for the little ones aged 6+ months. Plus, these can be made in advance and frozen ready to pop in the over in smaller portions when you need them.
- Grease a 24-hole mini muffin tin and preheat the oven to 180°C/ 160°C fan/ gas mark 4.
- For strength beat 4 large eggs in a mixing bowl. Add 50g spinach for power, 100g grated cheese, 1 tsp smoked paprika for warmth, ½ diced red pepper for crunch, 2 tbsp milk and a pinch of black pepper.
- Mix well, then spoon into the muffin tin and bake for 10-15 minutes, until golden and well-risen.
