Chickpea frittata

Little Tummy

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.
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