We're at the 'stuff everything you can grab into your mouth' stage with baby this week. The lovingly steamed butternut puree rarely gets close to her mouth before she's yanked the spoon off me and shoved it into her ear. Despite my best efforts with a damp flannel, she trundles through East Dulwich with her wispy hair plastered to her head in various veggie shades of green and orange. So now I'm introducing food she can hold herself and gum away at without causing too much destruction. Frittata seemed to be a good place start (its easy to sweep up) and Scrap went for it too and with a few sticky chipolatas on the side, he didn't notice the complete lack of seasoning.
Serves 2 - 3
1 large baking potato, peeled and cubed
handful of fine green beans, halved
4 Clarence Court eggs
1 tbsp olive oil
chunk of Cheddar, diced
Add the potato to a small pan of cold water and bring to the boil. When almost done, add the beans and cook for 4 minutes until just tender then drain.
Beat the eggs in a large bowl and stir in the drained veg. Heat the oil in a small non-stick pan and pour in the mixture. Scatter over the cheese and cook very slowly until set almost all the way through.
Pop the pan under a medium, preheated grill for a few minutes until golden and completely cooked through. Cut into fingers or wedges and serve warm or cold.