It’s spring time – and actually starting to feel like spring time here in Canberra… #canbrrr! So I thought it was the perfect opportunity to make these light and delicious frittatas. Mr Moo loves eggs and so these frittatas appeal to both toddlers and adults alike.
Just because you have a toddler doesn’t mean that all your meals have to be bland and boring – or consist of chicken nuggets! Think about foods that they enjoy, like; rice, cheese, eggs, pasta and think of how you can incorporate them into something that you and your husband would enjoy.
Eggs and cheese are a pretty safe option when dealing with a toddler. I thought that I would mix it up a little and use fetta instead of tasty grated cheese (an awesome ‘go-to’ snack that always gets eaten in this house). I like Persian fetta as it’s often flavoured with delicious herbs that you can also incorporate into your frittatas – waste not, want not!
I would normally cook my own artichokes when making this dish… But I wanted to show you that you could seriously have this easy meal on the table in less then 30 minutes, so I used the ‘Always Fresh’ canned variety. And let me tell you, they didn’t disappoint and their was the exact amount in the can so there was no wastage.
If you’re not a fan of artichoke, you could easily replace this flavour with another ‘antipasto’ option. Think sundried tomatoes, olives, grilled eggplant, grilled capscium or a combination of all of them.
FETTA AND ARTICHOKE FRITTATA
5 eggs
150mls of cream
1/2 bunch of spring onions
1 can of artichoke hearts
250 grams of Persian fetta
salt and pepper
butter
Preheat an oven to 180 degrees and then grease a large muffin tin with a little butter.
Layer the halved artichoke hearts, crumbled fetta (including the herbs), and the diced spring onions into the muffin tins.
Whisk together the eggs and cream in a pouring jug, then season with a little salt and pepper before pouring into the muffin tins. Place the muffin tin into the oven for 20 minutes or until the frittatas are set.
**I served mine with some crusty bread and a simple salad of mixed tomatoes, basil, lettuce and cucumber with a simple red wine vinegar and olive oil dressing.
