After a big morning of painting mummy’s clothes which was apparently hilarious, 14 months is too young for finger painting painting, I found myself home with a very tired and hungry Harry. These little bites are packed full of good stuff and can be eaten up fast. I hope I am now in for a looooong day sleep. Please?

Nutrition Note: Want fresher than fresh?  Frozen spinach retains its nutrients and flavour so can be even more nutritious  than the fresh bunch that has been sitting in your fridge all week.

Ingredients

• 1 small (75g) tin of corn (or use fresh)
• 1 cup cooked brown rice (or cooked quinoa)
• 1 ripe tomato, chopped
• 1 garlic clove, crushed
• 1 cup fresh spinach (or equivalent frozen)
• 5 large eggs
• 1/2 cup milk
• 3/4 cup grated cheese
• 2 tbs fresh ricotta (optional)
• 1 tsp olive oil

Method

Step 1

Preheat the oven to 180°C. Grease a 12 hole muffin tin. -

Step 2

Heat oil in small fry pan over medium. Sauté the garlic and corn for a few minutes, then add tomato, spinach and cooked rice until heated through. Set aside.  -

Step 3

Combine the eggs, milk, ricotta and 1/2 cup cheese in a bowl. Add the rice mixture and stir to combine. -

Step 4

Spoon mixture in to fill each muffin hole. Sprinkle with extra cheese. Bake in the oven for around 20 minutes or until the egg is set and the cheese is golden.  -