Fritatta is one of my favourite easy dinner recipes. It can be on the table in less than 20 minutes and is absolutely delicious with a big side salad.
It also makes for a perfect breakfast and lunch option too.
A lot of people often ask me if I don’t eat eggs or if eggs are bad for you because many of my recipes are egg-free. The answer is ABSOLUTELY NOT!
Eggs are one of the most nutritious foods in the world. They are a high quality protein and a great food to feed kids because the protein helps to support their growth. Eggs also contain folate, vitamin A, iron, zinc, iodine and omega-3s.
One of the reasons many of my recipes are egg-free is because some children (and adults) have allergies to eggs. Eggs can even cause anaphylaxis in people severely allergic.
We didn’t try eggs with Molly until she was 6-months-old and many of my friends with children waited even later than that to first try eggs with their kids. So I also wanted to make sure my site was full of recipes that people could try with their kids from the very beginning of their solids journey.
If you have tried eggs with your kids and they are allergy-free, this fabulous frittata is AMAZING. The first thing you should know about frittata is that it is a great way to use up all your vegetables at the end of the week. You can chuck pretty much anything into a frittata as long as you follow the basic instructions. I’ve used salmon, mushrooms, zucchini and tomatoes in mine. But feel free to improvise depending on what you have in your fridge.
* 8 eggs
* 1 medium zucchini
* 2 medium tomatoes
* 200g mushrooms
* 1 tablespoon of fresh parsley (cilantro) or 1/2 tablespoon dried leaves
* 1/2 tablespoon fresh basil leaves or 1/4 tablespoon dried leaves
* 1 teaspoon chopped garlic
* 1 tablespoon coconut oil or extra virgin olive oil
* 1 handful baby spinach leaves
* 100g chopped salmon (I use smoked salmon but you could use freshly cooked salmon or tinned salmon)
* 1/3 cup ricotta cheese
* 1/2 cup salt reduced cheddar or parmesan cheese
1. Slice mushrooms, dice tomato and grate zucchini.
2. Finely chop the herbs.
3. Crack the eggs into a bowl and add ricotta. Whisk until combined.
4. Heat the oil and garlic on medium heat in a large frying pan, preferably with an oven-proof handle.
5. Place the mushrooms in the pan and cook until they begin to soften.
6. Add the remaining vegetables and herbs and cook for a few minutes or until the vegetables begin to soften.
7. Place the salmon pieces on top of the vegetables.
8. Pour over the egg mixture and stir very gently until the egg and vegetables are just combined.
9. Turn on the grill to high heat.
10. If you don’t have an oven-proof frying pan you will need to transfer the mixture to an oven proof dish at this point. Your frittata will also take longer to cook in the oven.
11. Leave the frying pan over the stove heat for a few minutes or until the mixture begins to firm slightly.
12. Sprinkle cheese evenly over the top of the egg mixture.
13. Place the frying pan (or oven proof dish) under the grill and cook for 7-10 minutes or until golden brown and firm.
If you liked this recipe don’t forget to check out my other easy and delicious dinner time recipes.
* If you are using tinned salmon make sure all the calcium bones are crushed.
Nom nom nom!
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