Baby weening breakfast frittata

Theo is eight months old and loves omelette for breakfast, this is a great way to get some vegetables in and those ever important vitamins! 

Follow my weening journey here http://mylittlemuncher.blogspot.co.uk/

INGREDIENTS 

1/2 small red pepper finely cut in to tiny cubes

Handful spinach leaves finely chopped

2 freerange eggs 

2tsp rapeseed oil

In a small frying pan heat the oil and gently fry the red pepper until very soft. Add the spinach and let it wilt. Whisk the eggs and add to the pan, stir until the base is evenly covered with the vegetables and egg mix and cook for two minutes. Then put under a hot grill for a few more minutes until it is thoroughly cooked all the way through and browned on top. Leave to cool and cut in to baby friendly finger size chunks. This will keep in the fridge for three days.