One of the most brilliant things about living in Pembrokeshire is having beautiful beaches on the doorstep. When Will was a newborn I had this brilliant notion that a walk at the beach with all that ‘sea air’ would make him sleep… needless to say it absolutely didn’t work! He seemed to sleep through the walk and wake as soon as I tried to put him in the car! In the last couple of months however, Will has really started enjoying the beach, so as soon as the sunshines I pack up our things and off we go!
Today I have been to Saundersfoot beach with a friend of mine and her baby girl who is only a week younger than Will. We decided to take a picnic and make a day of it. Now; it wasn’t quite as idyllic as it sounds. Will crawled off the blanket and put a fistful of sand in his mouth almost as soon as we arrived, whilst my friends little girl was too scared to even touch the sand; really conforming to girl, boy stereotypes these two!
The picnic food itself however, was a great success! As well as some finger sandwiches made of tuna and avocado, and some banana pancakes, I made some mini frittatas. I love making frittatas as finger food for Will because they are so versatile; you can literally put any vegetables or fruit in them and they are great hot or cold. These ones were made with butternut squash, courgette and tomato. I would normally add some cheese on top to increase the fat and dairy content but these were dairy free as my friends little girl is intolerant to cow’s milk. The end results were delicious regardless.
This makes 12 mini frittatas, perfect size for little hands.
- 3 medium eggs
- 20g courgette, grated weight
- 20g butternut squash, grates weight
- 6 cherry tomatoes
- Butter or oil for the baking tray
- Preheat oven to 180c
- Grate the raw courgette and butternut squash and pat dry with some kitchen towel (no need to be too thorough)
- Chop and de-seed the cherry tomatoes (the seeds are too watery)
- Add the vegetables to a frying pan with a little butter or oil and soften slightly, 5 minutes will do.
- Crack and whisk 3 eggs
- Grease baking tray and using a teaspoon, add the vegetable mixture to each cup
- Pour egg over each one until the cups are full
- Bake in the oven for 10 minutes or until they are golden and cooked through
- Leave to cool slightly before removing from tray.
These can be enjoyed warm or cold. They also freeze brilliantly, just pull out a couple of hours before you want to eat them. Other flavour combinations I use are pea and mint, courgette and spring onion or sweet potato and red pepper; the possibilities are endless. They are a great family- friendly meal that’s fast to make. The only downside I found to these today was that sand sticks to them, but then again, what doesn’t sand stick to?!
I’d love to hear your favourite vegetable combinations for frittatas!