This is great to make for keeping in the fridge for quick snacks as it is great served warm or cold. My little one loves eggs too, so this is always a hit with her.
Roasted Vegetable Frittata
Serves 6
Ingredients
- 1 red pepper, roughly chopped
- 1 green pepper, roughly chopped
- 1 red onion, roughly chopped
- 8 mushrooms, chopped
- 1/2 cup of peas
- 1.5 teaspoons of olive oil
- 90g of cheddar
- 8 eggs
- black pepper to season
Method
Preheat oven to 200c or 400f (gas mark 6)
Add the peppers and onion to an oven proof dish, add the olive oil and mix to evenly coat, place in the oven and roast until softened. (I roasted these the night before).
Reduce heat down to 180c or 350f (gas mark 4)
Add the roasted veg to a greased round dish. Add the mushrooms and peas.
Mix the cheddar with the eggs and beat well, season with some black pepper.
Pour the mixture over the veg and gently tilt the dish in a round movement to spread the eggs out evenly.
Place in the oven and bake until lightly golden on top, Approx 30-40mins.
Tagged: babies, baby, baby led weaning, blw, cheese, children, eggs, finger foods, fussy eaters, kids, little grazers, recipes, vegetables, weaning
