Veggie Frittata Muffins
Little ones and grown-ups need to refuel, so these Veggie Frittata Muffins are a nutritious, quick and easy recipe that you and your tot can enjoy together. One recipe for both means less cooking and washing-up for you, and more time spent eating good food together.
Eggs are full of high quality protein, vitamins and minerals, including vitamin D, folate, iodine and long-chain omega-3 fatty acids, so provide a nutritious and delicious meal at any time of the day.
British Lion eggs are the only eggs approved by the Food Standards Agency to be served runny to babies, young children, pregnant women and the elderly, so always look for the Lion mark on egg shells and packs – you can find them in your favourite supermarket.
Click here for more egg recipes to enjoy with your growing family.
This recipe is suitable from 8+ months.
- 10 minutes
- 20-25 minutes
- 6 muffins
Ingredients
65g tinned sweetcorn
3 large British Lion eggs
2 tbsp milk
50g Cheddar or Gruyere cheese, grated
4 spring onions, sliced
Method
- Preheat the oven to 180°C Fan.
- Grease 6 holes in a non-stick muffin tin. I like to use a silicone muffin tray.
- Steam the broccoli for 4 minutes. Refresh under cold water. Roughly chop.
- Crack the British Lion eggs into a bowl. Add the milk and beat together. Add the broccoli, corn, gruyere and spring onions.
- Spoon into the 6 holes. Bake for 20 to 25 minutes until lightly golden and set in the middle.
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