OB and I have done a spot of cooking today. We’ve made these delicious pea and basil frittata. They are a perfect food for weaning as they are soft in texture and easy to hold. You also have the bonus of being able to add pretty much anything to the mix. This make them fabulous for leftovers! Another fab Weaning recipe are these Pea and Broccoli Fritters
if you’re just starting your weaning journey, make sure you check out my most recent blog post for tips and some personal experience Weaning – and so it begins…
The NHS states that eggs are a common trigger for allergies so definitely wait until 6 months, but if someone in babies direct family has an allergy to eggs speak to your health visitor as they often advise you wait until they are 2 before introducing the food.
We’ve had a long and tiring couple of weeks, with our weekends full of visiting family. I love to visit family, but I do enjoy a day of doing nothing. However, with two gorgeous children to look after, this never happens. So the best I can hope for is a day where we don’t leave the house.
With a three year old though, a day at home means lots of activities need planning. We’ve had a morning of rescuing the vet in Happy Land and building the biggest dinosaur out of Mega Blocks. In the afternoon I even went on Pinterest to find out how to make firework pictures, OB is obsessed since bonfire night,
As with most things I attempt from Pinterest, they didn’t work, we ended up with splodges, so I cheated and drew the fireworks before letting OB loose with a straw. We had great fun, but I’m shattered and the house is a tip, we may go out tomorrow…
We also made these frittata for lunch.
We started by oiling a mini muffin tin, I would suggest oiling these really well, as I tend to forget and then they stick.
We then added a spoonful of frozen peas to each part, we added them still frozen as they will defrost and cook in the oven.
OB then picked some basil to add in. I love using fresh herbs with OB as he loves the smell and the fact that he can eat the leaves. I’m by no means green fingered and anything I try and plant generally dies! But I try and buy fresh herbs every now and then to use in our cooking.
Chop or rip the basil into small pieces and put on top of the peas.
Grate a handful of cheese, approx 100g, and sprinkle on top of the pea mixture.
Then in a measuring jug, mix together 6 medium eggs, a splash of milk and a sprinkle of garlic powder, whisk together well.
Gently pour the egg mixture over the peas and basil, leave a little room at the top as they do grow as they cook.
With mini muffin tins you’ll get around 12-14 frittata, if you use a regular muffin tin, you’ll get around 6.
Pop the tray in the oven at 180 for 8 to 10 minutes, if you use a larger muffin tray around 12 to 14 minutes. Make sure they are set in the middle, allow to cool slightly before removing from the tray
These will keep in the fridge for a day or two and they can be frozen, but i’m not a fan of frozen egg, so I prefer to eat them fresh.
They are delicious on their own, or served with a little salad. Today I made them with potato strings (yes I mean chips, but I’m pretending that I’m fancy and they’re not 😁).