In my previous post, I mentioned that from now on, I will be writing on a small number of topics that I feel strongly about. While I am certainly passionate about the healthier lifestyle I am pursuing, don’t worry: there will be no browbeating you with health warnings or why you MUST cook these mini frittatas RIGHT THIS MINUTE. This post is just a simple recipe post, and if you do decide to make this dish, I hope you enjoy it.
First, a small introduction. At the moment I am trying to tailor a lot of my cooking to suit the tastes of a person with no teeth, a.k.a. my little boy. At 9 months old, he is eagerly awaiting his first tooth as he very much likes all this tasty stuff we eat every day and he can’t wait to dig into some actual food.
When we were on holiday earlier this summer, he would reach for foods like bread, knödel, pasta (with tomato sauce), even thinly sliced meats. We obliged him by slicing the food into small bits that he would have no trouble swallowing when he was done mashing them between his gums. Not only does our son have quite the appetite, he has quite the palate!
Keeping in mind that he is going to want to eat some “real” food every day, in addition to his mashed fruits and his bottles, I am trying to cook things he will be able to eat right along with us.
Enter today’s spinach and tomato mini frittata.
This recipe makes 9 mini frittatas.
- a muffin tray
- 6 medium sized eggs
- 4 small tomatoes, chopped
- 9 mini cubes of frozen spinach
- 1/2 to 1 tsp of herb salt (optional)
- vegetable or olive oil to grease the cups of the muffin tray
The process is really simple:
Preheat the oven to 190 C (375 F).
Beat the eggs until they are good and frothy, then add the tomatoes and stir them in gently. If you are using salt, add it in together with the tomatoes.
Using a small ladle, fill the greased cups of the muffin tray with the mixture until they are about 2/3 full (you should be able to fill 9 cups, depending on the depth of the cups). Now place a cube of frozen spinach in the centre of each cup; the spinach will melt in the process of baking the frittatas, rendering it perfectly soft but not overcooked.
Place the muffin tray in the centre of the oven and bake at 190 C (375 F) for 11 minutes.
I just ate two of these for lunch, and I imagine that my little guy will eat at least the better part of one later this afternoon.
So there, an easy recipe for your versatile muffin tray. Enjoy!