3. Spinach And Feta Frittata
You will need:
3oz nitrate-free roasted turkey (diced)
4oz fresh spinach (chopped)
5oz cheddar cheese (shredded)
1 cup whipping cream
½ cup corn and green peas (boiled and slightly mashed)
6 eggs (whisked)
2 tbsp unsalted butter
2 tbsp dried herbs mix
Salt, to taste
Sesame seeds oil
How to make:
Preheat the oven to 350°F (176°C). Grease a baking dish with sesame oil and set it aside.
Heat the butter in a pan over medium heat. Put the deli slices and fry until it turns crispy. Add spinach and cook until it wilts. Turn off the heat and set the pan aside to let the mixture cool.
Whisk eggs and cream in a bowl until the mixture turns frothy. Pour the mixture into the baking dish and top it with bacon and spinach mixture and cheese.
Put the baking dish into the oven and bake the frittata for 25 to 30 minutes until its top turns golden brown.
Transfer the frittata to a plate and cut it into small pieces. Serve some pieces with a dip or sauce of your choice to your child.
4. Stuffed And Rolled Omelets
You will need:
2 eggs (whisked)
1 small red onion (chopped)
1 small tomato (chopped)
1 green chili (finely chopped)
¼ cup corn (boiled)
¼ cup baby spinach (chopped)
¼ cup mushrooms (thinly sliced)
1 tsp dried herbs mix
1 tsp mixed cheese (shredded)
Olive oil
How to make:
Heat a teaspoon of olive oil in a skillet over medium heat. Add onion and fry until it turns golden brown.
Add green chilies and tomato and cook for two to three minutes until the tomatoes turn mushy.
Now, add mushroom, corn, spinach, and dried herbs mix. Mix well and cook until the veggies turn tender.
Transfer the veggie mixture into a bowl and set it aside.
Heat a teaspoon of olive oil in the same skillet over medium heat. Pour whisked eggs into the skillet and cook on both sides until they turn light brown.
Once done, transfer the omelet to a plate and spread the veggie mixture over it. Next, sprinkle over the cheese and roll the omelet from one end to another.
Serve it immediately with a cup of milk and some ketchup.
