Easy, cheesy baby frittatas

These mini frittatas are also super-easy to whip up and freeze to use as part of breakfast, with a glass or milk or a smoothie or to include in the lunch box. The benefits of frequent nutrient-dense snacks is that they deliver much-needed calories without taking up a lot of stomach space, especially important for younger children who find it difficult to eat too much food at any one time.

Ingredients

8	Eggs (Main)
¼ cup	Flour
½ cup	Milk
1 tsp	Salt
1 cup	Cheddar cheese, grated (Main)
2 Tbsp	Relish, or chutney, optional
1 cup	Mixed vegetables, cooked, chopped
½ cup	Meat, cooked, chopped
10	Cherry tomatoes, in quarters
1	Spring onion, finely sliced
1 cup	Spinach, chopped

Directions

1. Heat the oven to 180C and grease or line with baking paper, a 12-hole muffin pan.
2. Whisk the eggs, flour, milk, salt and pepper. Add the cheese and relish if using.
3. Mix the vegetables, meat, tomatoes, spring onion and spinach in a bowl. Place in the base of each prepared muffin hole and pour egg mix over top.
4. Bake for 40 minutes until cooked through.