I want to share more recipes on dishes I make for my toddler son, I know how hard it is for stay-home moms to plan their kid(s)’ meals for the day and it’s not like we could force them to eat porridge till their teeth grows out. I used to make omelettes for my little man but something told me he wasn’t full from that because he’d start chowing down his animal biscuits right after that. To solve this portion problem, I’d make a frittata instead. A frittata is somewhat like a giant omelette, only thicker and with more filling. Everything is chopped up into pieces so you don’t have to worry about your young ones not being able to chew through it.
My little man loves this more than he loves his omelette and it’s something I could sit down and eat with him too. I don’t have to go and make a separate meal for myself. A frittata’s base is eggs but you can change the filling into anything you want. It can be an all-vege frittata or just cheese or even an assortment of beans.
You can make an individual portion size or a large family size, depending on how big your pan is.
HAM, BACON AND MUSHROOM FRITTATA RECIPE
7 eggs (for a 24 inch pan)
2/3 cups milk
Parsley, chopped finely
A handful of grated parmesan
1/2 cup ham, chopped
Bacon, 3 rashers chopped
1 cup mushrooms, sliced thinly
1 Onion, chopped
3 cloves garlic, chopped
1. Pre-heat your oven to 200 degrees Celcius. Heat oil in your pan and cook your onions, garlic, bacon, ham, pepper, rosemary and lastly the mushrooms.
2. Mix all the ingredients for the egg mixture together and pour it into the pan with the fillings. Turn the heat down to medium low. Swirl the egg with the filling around together till the bottom is just about set, up to the sides.
3. Transfer the pan into the oven and let it cook further for 20 more minutes. If the handle of your frying pan is not oven proof, take 3 layers of tin foil and wrap it all the way to the base end.
4. Let it cool for 5 mins before cutting into it. Eat plain or with fresh salad leaves on the side.