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.
|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|
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- Heat the oven to 180C and grease or line with baking paper, a 12-hole muffin pan.
- Whisk the eggs, flour, milk, salt and pepper. Add the cheese and relish if using.
- 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.
- Bake for 40 minutes until cooked through.