Egg and Spinach Cups (GF, DF)

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This is a ridiculously super simple recipe – literally made with three ingredients which is a great way to explore egg (and leafy greens for the matter) for little ones. Some babies struggle with the texture of egg so this is something a bit different which is grain free and dairy free. You can adapt this to include pretty much any vegetable, and feel free to add some herbs as well.

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Ingredients:

10 Eggs

1 cup of spinach or silverbeet, chopped finely

1/2 cup of red capsicum, diced finely

1 tb of coconut oil (for greasing the muffin tin)

 

Directions: 

  1. Preheat the oven to 180 degrees and grease the muffin tin well with coconut oil (you could also use silicon cups, I would lightly grease these still).
  2. Break the eggs into a large bowl and whisk together.
  3. Place in the greens and capsicum into the bottom of each muffin hole. Pour the egg mixture over the top.
  4. Bake in the oven for approximately 20 minutes. These may bubble up but they will collapse back down.
  5. Take out and allow to cool – enjoy.

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To read more about introducing egg to babies check out my new blog on this here. 

xxx Dr Julie Bhosale

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