Another sneaky Mamacook recipe to hide some vegetables into your child's meal. Keep offering them alongside too though, just think of them as your insurance policy! My son devoured this with some broad beans from the freezer and some cooked carrot sticks. Clean plates all round! I'd be tempted to say that leftovers would be great in packed lunches but there weren't any!
I used fresh spinach in this, I'm struggling to find chopped frozen spinach recently which I love using in recipes but I'm sure frozen spinach would be fine. Quantities would have to be adjusted, just defrost and add at the same stage as there is quite often a bit of moisture to drive off.
Ham, Spinach and Courgette Frittata Fingers - Serves 1 adult and 1 toddler
1 tsp oil
90g, 3oz grated courgette (zucchini)
50g, a generous 1.5oz of spinach leaves
1 clove of garlic
3 Spring onions (salad onions, scallions)
75g, 2.5oz cubed / chopped ham
50g, a generous 1.5oz grated extra strong (sharp) cheddar
1 tbsp plain (all purpose) flour
2 tbsp milk
Spray oil or more oil
You can prepare the vegetables in advance if liked. Grate the courgette and finely chop the onions. Heat a frying pan and add the oil, courgette and onions and start to soften.
Finely chop the garlic and shred the spinach. Add to the frying pan and continue to fry until the garlic is softening and the spinach has wilted.
Allow to cool (this can be done ahead and left in the refrigerator until ready to cook.
Preheat an oven to 180oC (350F, gas mark 4).
Oil a dish approx 20cm square. Mine was 22cm, I think I'd use a smaller dish next time though so the 'fingers' have more depth.
Mix the vegetable mixture with the cheese, ham, flour and milk. Pour into the dish and bake for approx 13-18 minutes or until starting to brown and fully set.
Allow to cool a bit and serve either warm or cold. Fingers would be great for baby led weaners or squares if you prefer for older children or adults.
Just like quiches this is better not served 100% hot so great for kids who take a while over their food or busy parents who get called away from their plates! A great source of vitamin D too.
I wish we hadn't eaten it all. I'd planned a square with a baby leaf spinach salad dressed with a sharp, mustardy dressing for tomorrow's lunch.
Make it Thrifty:
Using frozen, defrosted spinach would make this recipe even cheaper. If you had leftover ham from another recipe you can also freeze that in cubes until you're ready to make this. Alternatively use what you have in the fridge and use up leftovers. Some cooked bacon instead of the ham and finely chopped cooked broccoli or shredded cooked sprouts would be good instead of the spinach.