Fluffy Spinach & Tomato Frittata | Eggs for Toddlers 

Has your munchkin seen it all?:

Scrambled eggs, fried eggs, boiled eggs and even poached eggs.

We reckon it’s time you graduated your tiny human to the next league in egg experiences:

Fluffy Spinach & Tomato Frittata

Perfect for snacking, ideal for dinner and even better as a leftover treat the next day.

With chunks of potato, juicy tomatoes, melted cheese and fried onion, this frittata is next level amazing and will not only tick your boxes but make your little one smile.

Dish it all up in one of our We Might Be Tiny Snackies, and all of a sudden you’ve become an overnight parenting success (not that you weren’t already). These bear, cat or bunny snack boxes are your dream dinner, lunch or playground outing companion and make even the most veggie-loaded meal a cute-as-a-button affair.

And once you’re done?

Let your dishwasher handle the mess you don’t have the time or headspace for.

Just like all other We Might Be Tiny silicone products, our Snackies make parenting life a breeze. In more than one egg-xellent way.

Ingredients

• olive oil
• 1 half of a small onion, finely diced
• 200 g (1 ½ cups) boiled potato, cooled and cut into chunks equivalent of one medium potato
• 100 g (4 cups) spinach
• 200 g (1 ½ cups) cherry tomatoes,
• halved 6 eggs, beaten
• 60 g (1 cup) cheese, grated
• salt and pepper

Method

Preheat the grill to medium-high.

Rinse the spinach under cold water and drain in a sieve. Cook in a frying pan in
a small amount of oil for 1 - 2 minutes, stirring all the time, so that the leaves steam in the residual water. When the spinach is cooked, but still bright green, transfer back to the sieve and squeeze any remaining water from the leaves. Set aside.

Cook the onions in the frying pan over a medium-high heat until they are browned and softened. Set aside.

Add the potatoes and tomatoes to the frying pan and, without stirring too much, cook for about 5 minutes until the vegetables take on some colour.

Meanwhile, beat the eggs in a large bowl. Chop the cooked spinach and add it to the eggs along with the cooked onions. Season the eggs with salt and pepper.

When the tomatoes and potatoes are golden-brown in places, spoon them into the eggs with the other vegetables. Stir the egg mixture briefly then pour it back into the frying pan and place back over the heat. Cook gently over a medium heat for 10 minutes, until the egg looks set around the edges (it may be a slightly runny on the top).

Place the pan under the grill for 2 minutes to finish cooking on top. Turn out the frittata onto a plate and let it cool slightly before serving.

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