Ingredients
-
5 Eggs
-
100g Cooked Butternut Squash
-
4 tbsp Peas
-
2 large handfuls Spinach
-
2 tbsp Crème Fraîche
-
20g Feta Cheese
-
1 tsp Garlic Puree
-
A squeeze Lemon
-
A pinch Black Pepper
Directions
Slice this delicious frittata into wedges to share with your little one.
(Visited 69 times, 2 visits today)
Steps
|
1
Done
|
Preheat the oven to 190°C (374°F). |
|
2
Done
|
Whisk together the eggs, creme fraiche, mint and garlic paste. |
|
3
Done
|
Squeeze in the lemon, crumble in the feta and mix very gently. |
|
4
Done
|
Chop the spinach finely and arrange the vegetable in a 20cm cake tin (ideally loose-bottomed!) |
|
5
Done
|
Pour over the egg mixture. |
|
6
Done
|
Bake for around 20 minutes until firm but springy. |
|
7
Done
|
Leave to cool slightly before turning out and slicing. |
