Chickpea frittata

This is a great lunch, dinner or finger food recipe for little hands, it's a particular hit with toddlers.

Our Spinach, Sweet Potato & Chickpea pot adds extra nutrients, flavour and taste to this healthy dish.

• Suitable for 6+ months
• Makes 12
• Suitable for freezing or refrigerate up to 3 days

Ingredients:

• 8 large eggs
• 1/2 cup grated cheddar cheese
• 1 Spinach, sweet potato & chickpea pot
• 1/2 red bell pepper
• 6 cherry tomatoes

Instructions:

1. Preheat oven to 180C/356F and line a small baking dish with baking parchment.
2. In a large bowl whisk 8 large eggs, 1/2 cup grated cheddar cheese and one Spinach, Sweet Potato & Chickpea pot mix until fully combined.
3. Pour your mixture into your lined dish.
4. Chop half a red bell pepper and 6 cherry tomatoes into small cubes and sprinkle over the top evenly.
5. Top with a handful of grated cheese and bake for 20-25 minutes.
6. Remove from oven and let cool completely before slicing to ensure they do not break.