The recipe was added to your favourites
Show your favouritesThe recipe was removed from your favourites
Show your favouritesAn error occurred, please try again
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
This recipe was liked
This recipe was disliked
An error occurred, please try again
25 min
(22)
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.
