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Frittata muffins

This is a great breaky option for the whole family when you are short on time in the mornings. It’s a high protein, filling snack that is great for babies too as everything is quite soft. You could also make this in a cake pan instead of muffins, and cut it into thick wedges for a light dinner option with salad. I love sweet potato and zucchini, but any vegetables you have on hand will work well!

Prep: 10 mins

Cook: 30 mins

Makes: 12 muffins

Freeze? No

Suitable for bub? 9 months+

8 free range eggs

1/2 cup of milk of choice

2 cups of roast veggies, chopped into 1cm chunks

1/4 cup parsley or basil, chopped finely

1/2 cup of spinach, chopped finely

1 small block of feta, diced (optional)

Olive or coconut oil

Coat the veg in a little olive or coconut oil and bake at 180c for 10-15 mins, or until just cooked through. Whisk the eggs, milk, herbs and spinach in a bowl. Lightly grease a muffin tray with the oil.

Place the roast veggies and feta into the muffin cups, half filling each cup. Pour over the egg mixture and fill to ¾ full. Bake for approx 15 minutes or until egg is set. Cool slightly before removing. Best eaten straight away, but they also keep well in a sealed container in the fridge for a few days.

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