Mini frittatas with red pepper, spinach and potato
These mini frittata are full of veggies, including red peppers, spinach and potato. They can be made in muffin tins and are a great toddler lunch, snack or lunch box filler for older kids.
Equipment
Ingredients
- 2 small potatoes chopped into small dice
- 1 tablespoon sunflower oil
- 1 small onion finely chopped
- 1 red pepper diced
- small handful spinach shredded
- 1 tablespoon olive oil
- 4 eggs
- 200 ml milk
- small handful grated cheese optional
- salt and pepper optional
Instructions
- Preheat the oven to 180°C (fan)/200°C/gas mark 6. Grease a muffin tin with oil.
- Boil 2 small, chopped potatoes. They don’t need to be peeled unless you want to.
- Heat the oil in a small frying pan. Fry the chopped onion until soft.
- Add the diced red pepper and fry for another ten minutes, until soft.
- Stir in the spinach until wilted. Set aside.
- Beat 4 eggs in a jug and add 200ml milk. Stir in the potatoes and vegetables.
- Add a handful of grated cheese if you like and season with salt and pepper.
- Pour into the muffin tin and bake for 20-25 minutes until brown on top and fully set.
Notes
Nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 85kcalCarbohydrates: 9gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 55mgSodium: 32mgPotassium: 212mgFiber: 1gSugar: 2gVitamin A: 425IUVitamin C: 20mgCalcium: 40mgIron: 1mg
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