Sometimes lunch can be simple, quick and absolutely super nutritious especially when eggs are involved. What’s not to love? Eggs are one of the most versatile ingredients to have on hand, from scrambled, boiled, fried, eggy bread muffins, cakes, pies and of course frittatas – eggs are one of my favourite go-to superfoods – especially for my kids.
This lunch recipe is so easy and quick to make and just perfect for baby led weaning hands. I like to pack these frittatas with as many veggies as possible to try and always get my little ones closer to getting their 7 a day. Every veggie counts and it really puts my mind at ease when I see them munching on these yummy bites.
Heat the rapeseed oil in a frying pan over a medium heat then gently fry the pepper and onion until they are both soft. Add in the garlic and cook for a further 3 minutes.
Remove the pan from the heat then roughly chop the spinach and basil leaves and add to the pan. Stir well so that the vegetable mixture is well combined. The leaves should wilt slightly with the heat from the onions and peppers.
In a bowl whisk the eggs well then season with a little pepper. Pour over the vegetable mixture then add the cheese and stir well.
Spoon into a mini muffin tin and bake in the oven for 12 minutes until the egg mixture puffs and is set throughout.
Remove the frittatas from the muffin cups and place onto a plate to cool before serving.
HELPFUL TIP - Stock up the freezer
Freeze these lunchtime bites to have on hand on those busy days. Remove from the freezer a few hours before you need them and make sure to re-heat the entire way through.