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Breakfast Frittata Mini Muffins

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Looking to feed the smallest to the biggest in the family, including weaning babies? Aileen Cox Blundell, mum of three and creative force behind the Baby Led Weaning blog, has you covered.

Breakfast Frittata Mini Muffins

What you need:

MAKES 24
One of the easiest, quickest breakfasts you can make and the kids love them. I load them with vegetables that are chopped up super small, which really works, as they can’t pick them out! You can make these ahead and freeze them – they defrost quickly and heat up in the microwave.
2 tbsp rapeseed oil
1 red pepper, finely diced
1 medium onion, finely diced
2 cloves garlic, crushed
2 large handfuls fresh baby leaf spinach, roughly chopped
12 basil leaves, roughly chopped
6 eggs
black pepper, to season
50g (¼ cup) Cheddar cheese, grated

What to do:

Preheat oven to 180°C/350°F/gas 4.
Heat the rapeseed oil in a frying pan over a medium heat, then gently fry the pepper and onion until soft. Add the garlic and cook for a further 3 minutes.
Remove the pan from the heat and add the spinach and basil. Stir well. The leaves should wilt slightly with the heat from the onions and peppers.
In a bowl, whisk the eggs and season with a little pepper. Pour this over the vegetable mixture, add the cheese and stir well.
Spoon into a mini-muffin tin and bake in the oven for 12 minutes, until the egg mixture puffs and is set through.
Remove the frittatas from the tin and cool before serving.

Recipes extracted from The Baby-Friendly Family Cookbook by Aileen Cox Blundell,  published by Gill Books, priced €19.99.

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