Baby bacon and spinach frittatas recipe
Preparing your own baby food is simple and budget-friendly. Start with purees and move onto finger foods like these mini bacon and spinach frittatas. Perfect if your child has been introduced to eggs and is more interested in handling their own food now than having you feed it to them.
- 1 tbsp olive oil
- 1/2 small brown onion, finely chopped
- 1 large rasher bacon
- 3 eggs, lightly beaten
- 1/4 cup mashed sweet potato or other cooked veggies
- 1/2 cup (40g) grated cheese
- a few baby spinach leaves, chopped or torn finely
- cooking spray
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.
- These frittatas are great for using up leftover mash or other veggies, plus eggs are a great source of protein, iron, folate and omega-3 fatty acids.
- A good time saver: make mini versions for little hands while you’re whipping up a larger one for yourself.
- 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.
- This recipe was created by Belinda Graham from The Happy Home. You can see her on Facebook, find her on Twitter and see her lovely boards on Pinterest.