A quick and easy way to get the kids iron intake up! These Chicken and tomato frittata muffins are the perfect finger food for your weaning baby or a snack for the grown-ups.
Ingredients
3 large eggs
2 tbsp milk
25g Parmesan cheese, grated
50g cooked chicken, diced
75g cherry tomatoes, chopped
20g baby spinach, chopped
3 spring onions, sliced
2 tbsp milk
25g Parmesan cheese, grated
50g cooked chicken, diced
75g cherry tomatoes, chopped
20g baby spinach, chopped
3 spring onions, sliced
Method
- Preheat the oven to 180 C.
- Crack the eggs into a bowl. Add the milk and beat together until blended. Add the cheese, tomatoes, spinach, chicken and spring onions. Season and mix well. Put a 6 hole silicone muffin case onto a baking sheet.
- Spoon the mixture into the muffin tray. Bake in the oven for 18-20 minutes until pale golden and set.
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