Toddler recipe: Sweetcorn & spinach fritters
These healthy sweetcorn and spinach fritters are packed with vitamin C from the veg, plus protein from the egg. They make great finger foods for baby-led weaning
One-pan egg & veg brunch
Serves 2 adults + 2 children
Easy
Prep:
Cook:
With courgette, peppers and eggs, this vegetarian dish is a filling, healthy breakfast for all the family – kids will enjoy dipping toast into soft egg yolk
Skip to ingredients
- 300g baby new potatoeshalved
- ½ tbsp rapeseed oil
- 1 knob of butter
- 1 courgettecut into small chunks
- 1 yellow peppercut into small chunks
- 1 red peppercut into small chunks
- 2 spring onionsfinely sliced
- 1 garlic clovecrushed
- 1 sprig thymeleaves picked
- 4 eggs
- toastto serve
Nutrition: Per serving (4 average portions)
- kcal170
- fat7g
- saturates2g
- carbs15g
- sugars5g
- fibre4g
- protein9g
- salt0.22g
Method
step 1
Boil the new potatoes for 8 mins, then drain.
step 2
Heat the oil and butter in a large non-stick frying pan, then add the courgette, peppers, potatoes and a little salt and pepper. Cook for 10 mins, stirring from time to time until everything is starting to brown. Add the spring onions, garlic and thyme and cook for 2 mins more.
step 3
Make four spaces in the pan and crack in the eggs. Cover with foil or a lid and cook for around 4 mins, or until the eggs are cooked (with the yolks soft for dipping into). Sprinkle with more thyme leaves and ground black pepper if you like. Serve with toast.
