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The kitchen smells like summer; mint and boiled potatoes - love it! On the lunchtime menu today we have frittata, cooked in a loaf tin and sliced into fingers. Penny loved this when we first started weaning and cooking/slicing it in this way is much easier for the beginners to grasp.
  • 1 sliced and par boiled potato
  • A small handful of blanched french beans
  • 3 eggs
  • A little finely chopped fresh mint
  • A small amount of grated cheese
  1. Line a loaf tin.
  2. Layer the par boiled potatoes, followed by the beans.
  3. Whisk the eggs and mint together the pour over the potatoes and beans.
  4. Add grated cheese to the top then cook for 15-20 mins at 180oc
Recipe by Penny Led Weaning at