Ingredients
1 tbsp olive oil
1/2 small brown onion
finely chopped
1 large rasher bacon
3 eggs
lightly beaten
¼ cup mashed sweet potato or other cooked veggies
½ cup grated cheese
(40g)
a few baby spinach leaves
chopped or torn finely
cooking spray
Equipment
- 1 saucepan
- 1 mixing bowl
- 1 mini cupcake tray
Instructions
- Set the oven to 180°C (160°C fan-forced). Heat oil in a saucepan over a medium heat and cook the onion and bacon until onions are translucent.
- In a mixing bowl, beat the eggs well and add vegetables cheese and spinach. Stir well to combine. Spray a mini cupcake try with cooking spray and scoop in mixture. Fill a few millimetres from the top.
- Pop in a pre-heated oven and cook for 8-10 minutes or until the frittatas are golden brown and have moved slightly away from the edge of the pan. Leave to cool slightly and serve warm.
Notes
Tip
A good time saver: make mini versions for little hands while you’re whipping up a larger one for yourself.
Variation
Babies who aren’t ready for finger food can be fed the frittata in scrambled-egg form. Simply break up with a fork and serve on a spoon.
