Pasta and spinach frittata
This is a tasty meal for both children and adults. A frittata is like a vegetable omelette but it is started on stovetop and finished in the oven. For cooking you need a cast iron or non-stick metal frying pan with ovenproof handles.
Suitable from 12 months
Serves 4 to 5
No added soya
Vegetarian
Ingredients:
• ½ cup fusilli, trivelli, or spiral pasta
• 1 tablespoon butter
• 1 teaspoon oil
• 2 tablespoons water
• 1 small pickling onion finely chopped
• 3 eggs
• 2 tablespoons standard milk or prepared toddler milk*
• Optional: a little salt and pepper
• ½ to ¾ cup cooked well-drained, chopped spinach
• ½ to ¾ cup grated tasty cheddar cheese
Method:
Preheat oven to 190°C.
Cook the pasta in boiling water until just tender. Drain in a colander or sieve and allow to cool.
Put butter, oil, water, and finely chopped onion into a frying pan (20 to 24 cm diameter) and place on low to moderate heat. Cook, stirring, until the onion has softened and begins to sizzle, and the water has evaporated. Do not brown the onion.
Beat together eggs, milk, and optional, a little salt and pepper.
Stir cooled pasta, chopped spinach and most of the grated cheese into the beaten egg.
Add egg/pasta mixture to the onion and stir to spread evenly. Cook without stirring on low heat for about 3 to 5 minutes.
Sprinkle remaining cheese over the top.
Bake at 190°C for 5 to 10 minutes until lightly set.
Remove from oven and allow the frittata to stand for at least 5 to 10 minutes, or until cool before serving.
Leftovers cold, cut into wedges or strips make nutritious fingers food.
Please note* This recipe has been tested using Toddler Milk