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.
Smoky cheese and spinach frittatas
Ingredients
24
pieces
-
- 4
- 50 g
- 100 g
- 1 tsp
- 0,5
- 2 tbsp
- 1 pinch
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Preparation
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.
