I’ve never been a good napper. Joan is asleep right now and I’m tired enough to join her, but familiar enough with myself to know I wouldn’t drift off. When I wake in the morning, I’m ready to go, no matter how sleepy. Snoozing? Nope. “Let’s get up and DO STUFF!” When Joan woke at 5am this morning and insisted, despite being tired, that we get up, I had a funny realisation that, though I wished she hadn’t woken me quite so early, I couldn’t feel mad. Her and I are similar so many ways (“Let’s get up and DO STUFF!”), a truth revealed more and more every day.
I’m tired. But I still want to talk about the frittatas that Joan and I made this morning. Cooking is our favourite rainy day activity. Last year I went through a period of making these mini egg muffins each week. They’re perfect snacking fodder, eaten cold from the fridge or quickly warmed. They even freeze well. Somehow I got out of the habit, and it was pleasing to both of us to bring them back. I’ve made many versions of these frittatas, and have come to know that it is supremely important to use flavourful ingredients. If you skimp on the cheese or use lackluster fillings, they won’t taste very good. Add sharp parmesan or feta, and leftover roasted vegetables, and they’ll be marvellous. My favourite combination to date has been roasted pumpkin + chopped parsley + leftover lentils + feta.
For this version, I had baby spinach in the fridge, as well as leftover cooked quinoa and roasted sweet potato, so that all went in, along with eggs, parmesan cheese and a little turmeric (I’m still on the bandwagon of introducing Joan to interesting flavours and textures so she *hopefully* continues to accept them, hence the turmeric). Joan helped, adding cheese to the bowl and giving everything a whisk. She even spooned some of the mixture into the holes and only spilt a small amount, so there’s a win! Cooking together is fun and messy.
Joan devoured a frittata warm from the oven and then asked for more, which I consider another win. She’s still getting used to leaves – the texture and flavour is a tough one to learn to love. Joan sees me adding spinach to green smoothies and I’ll always put leafy greens on her plate at meal times (not every time, just when we have them, which is often), but that’s mainly so she gets used to them being a part of our meals and sees Ben and I eating them. She never eagerly eats leaves herself (maybe a lick here and there), usually she will pick them up and put them to the side. Today, though, she ate loads of spinach and even grabbed a rogue, uncooked leaf and bit into it, MULTIPLE TIMES. My friend Vanessa has some excellent thoughts on this topic over on her blog, so check that out if you’re keen for more toddler food talk. Over here, we’re continuing to expose Joan to a range of foods without pressuring her, and little by little she’s coming to accept certain things that she previously wouldn’t touch, like pumpkin, cheese, blueberries and, apparently, spinach.
Alright, let’s frittata.
Note: you can really use whatever ingredients you wish when making frittatas, but please see the notes above (in the second paragraph) when deciding what to use. No-one wants a tasteless frittata. Though when that happens, just add hot sauce to serve (for adults only). Roasted veggies and are my favourite additions. And if you add too much filling, simply add another egg or two to the mix.
Makes 8 frittatas
2/3 cup baby spinach, finely chopped
1/3 cup cooked quinoa**
1/2 cup roasted sweet potato or pumpkin (cut into 2-3cm cubes)
1/2 cup grated parmesan or crumbled feta cheese
small pinch of ground turmeric, black pepper and sea salt***
* The number of eggs required will depend on how large they are and what ingredients you use. Fewer/less bulky ingredients means you probably won’t need 5 eggs. I’ve left this open to variation and preference.
** In place of cooked quinoa, add the same quantity peas, cooked lentils or extra roasted veg.
** Optional ingredients, based on preferences and whether your cheese is very salty/whether you seasoned your roasted veg or quinoa. I also sometimes add a drizzle of garlic oil.
1. Preheat the oven to 180 degrees Celsius.
2. Add the eggs to a large mixing bowl and whisk.
3. Add the remaining ingredients and stir to combine.
4. Spoon the mixture into mini muffin tray (I use a silicone mould that holds 1/2 cup of liquid, and the frittatas are very easy to remove. You will want to grease your trays with olive oil or butter if not using silicone) until they are 3/4 full.
5. Bake in the oven for ~20 minutes, until the egg is cooked through. Allow to cool before eating and storing in the fridge or freezer (wrap individually if freezing).