Baby Friendly Butternut Squash and Goat Cheese Frittatas
These baby friendly butternut squash and goat cheese frittatas make a perfect food for little hands. They are nutritious, yummy, and are quite filling.
Ingredients
- 3 Shallots or 1 medium sized onion Finely Chopped
- 2 Cloves Garlic Crushed
- 1 Tablespoon Rapeseed Oil/Olive Oil
- 4 Eggs
- ¼ Cup Milk
- 100 g Goat Cheese
- ¼ Teaspoon Nutmeg
- Pinch Black Pepper
- 200 g Roasted Butternut Squash Roast for about 40mins until soft
Method
- Pre-heat oven to 180ºC
- Heat the oil in a fry pan and then add the shallots. Fry them stirring constantly for about 5 minutes before adding the garlic and cooking for a further 2-3 minutes. It is important to do this step as the garlic and shallots can be quite strong for little tastebuds.
- In a bowl whisk the eggs and milk together until it is light and bubbly, then flake in the cheese, nutmeg and pepper.
- Chop the butternut squash until it is in small little cubes and then add to the egg mixture, finally add onion and garlic mixture and stir well until the mixture is fully combined.
- Brush a mini muffin tin with some extra rapeseed oil and then evenly spoon the mixture into each one.
- Bake in the oven for about 15 minutes until the frittatas have fully set.
- Allow to cool before serving.
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Recipe Notes & Tips
These little frittatas freeze and defrost really well in a fridge overnight. I just reheat in an oven for 10 minutes or alternatively you can reheat in a microwave for 30 seconds. Make sure it does not have hot air pockets before serving.