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Potato, spinach and cheddar frittata

• Lucy Dimbylow

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Serves 4 - 6

A little work

Prep: 30 mins

Cook: 50 mins

Spinach is full of fibre and rich in folic acid. Suitable for babies (and adults) from 10 months. Makes 4-6 portions

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Ingredients

• 500g New potatoes

• 100g Baby spinach

• 15g Unsalted butter

• 1tbsp Olive oil

• 3 Spring onions

  chopped

• ½ Clove of garlic

  crushed

• 3 Eggs

• 1tbsp Milk

• 50g Cheddar cheese

  grated

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Method

• step 1

  Simmer the potatoes in water for about 15 minutes, until just tender. Drain and slice thickly.

• step 2

  Cook the spinach in a tiny amount of water for 3-4 minutes, until the leaves wilt. Drain well and squeeze out the excess moisture.

• step 3

  Heat the butter and olive oil in a large non-stick frying pan. Gently fry the spring onions and garlic for about 3 minutes and add the potatoes. Cook over a low heat for about 10 minutes, stirring occasionally. Add the spinach, stirring it through, and scatter the grated cheese on top.

• step 4

  Preheat the grill. Beat the eggs and milk together, then pour into the frying pan. Cook on the hob over a low heat until set, then brown and set the surface under the grill. Cool for a few minutes and then slice into wedges or squares.

• step 5

  • Serve warm or cold as finger food.
  • Use a wooden spoon and a sieve to press the water out of the cooked spinach.
  • Recipe by Red Tractor

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• Baby weekly meal planner - 10 months

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Authors

Lucy Dimbylow

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