The babies and I eat scrambled eggs almost every day for lunch. They love the taste. They can pick them up and eat independently. I can make them really fast. Everybody's happy. But once in a while I make a frittata for variety. I put in all sorts of precooked veggies and sprinkle grated cheese over the top. After the frittata has cooked, I slice one half into thin strips and then small squares for them, and then keep the other half for myself.
For this recipe I used red pepper and baby spinach, but you can add any combination of vegetables you like. In the past I've done red pepper and zucchini, and sweet potato and spinach, which are both nice combinations. Use a saucepan that you can put under the broiler for a few minutes (ideally all-metal and without a long handle, but do what you can — mine is non-stick and has two small handles).
Spinach, mushroom and red pepper frittata
1 Tbsp olive oil
half an onion, diced
1 clove garlic, minced
1/4 cup red pepper, minced
handful of baby spinach, julienned
6 mushroom, sliced
1/2 tsp sugar
pinch of salt
Heat a dry saucepan on medium heat on the stove. Add oil once it's hot.
Crack the eggs into a large bowl or measuring cup. Add the sugar and salt, and a little bit of water (a couple of tablespoons). Whisk everything together and set aside.
Preheat the broiler.
Put the whole saucepan under the broiler for a few minutes until the top has cooked through and the cheese is bubbling.