Quick Veggie Frittatas
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.
Prep time
15 mins
Cook time
17mins
Serves
24
Difficulty
Easy
- 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
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Preheat the oven to 170 °C fan
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Crack the eggs into a jug then add the Cheddar and ricotta
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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.
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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
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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.
Top tip!
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.
