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 |
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Directions
- 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.
