Tempting children to try fish is not always easy. However, this recipe is a hit amongst children in childcare, so why not try it at home. All you need is a fish of choice (my go-to white fish fillet for kids is flathead because it's tasty, wild, and boneless), eggs, broccoli, ricotta and milk. Whip it all together for a creamy baked frittata. Double batch and freeze for future meals.
White Fish Broccoli Frittata
main meals, lunch, dinner
Dietary: GF, NF
1 tbs (20ml) extra virgin olive oil
250g flathead fillets
½ leek (90g), rinsed and finely chopped
1 small broccoli head (400g), rinsed and broken into small florets
¼ cup (60ml) milk of choice
½ cup (125g) ricotta
½ cup (60g) peas, frozen
Sea salt and pepper, to taste
Preheat oven to 180°C.
Place olive oil into an oven-proof skillet and heat over medium-hot heat.
Add fish and brown from both sides. Transfer fish onto some paper towel.
Add leek and broccoli to the same skillet and sauté for 2-3 mins. Add fish back into the skillet and turn off heat.
In a small bowl, whisk together eggs and milk.
Pour egg mix into the skillet on top of the veggies and fish. Sprinkle with the peas and spoon dollops of ricotta on top.
Season with salt and pepper and bake in the oven for 25 mins.
Serving and storing leftovers: Serve immediately, store in an airtight container in the fridge for up to 3 days or freeze for up to 4 months.
- Add 4 tsp of Wholesome Child Veggies+ to the egg mix before cooking.
Allergy advice and simple swaps:
- For a dairy-free alternative: Swap milk for coconut milk and ricotta for coconut cream.
- Swap broccoli for vegetables of choice or use leftover vegetables.
- Swap flathead for fish of choice.