Name: Hake Bakes with mini cheese and broccoli frittatas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 1 x 360 g box Sea Harvest Hake Bakes; 8 large eggs; 1/4 cup milk; 1/2 tsp garlic powder; salt and black pepper; 150 g cheddar cheese grated; 2 tbsp fresh chives chopped; 200 g broccoli trimmed, lightly steamed and separated into smaller florets

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Ingredients (8)

Fish

1 x 360 g box

Sea Harvest Hake Bakes

Mini frittatas

8	large eggs
1/4 cup	milk
1/2 tsp	garlic powder
	salt and black pepper
150 g	cheddar cheese — grated
2 tbsp	fresh chives — chopped
200 g	broccoli — trimmed, lightly steamed and separated into smaller florets

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Method:

Fish

Preheat the oven to 200 ºC.

Lay frozen Hake Bakes onto a baking tray. Place into the oven to cook for 10-15 minutes until golden and crunchy. Alternatively cook in an air fryer for the recommended time.

Mini frittatas

Add the eggs and milk to a large mixing bowl and whisk well to combine. Add the garlic powder and season with salt and a little bit of pepper (omit the garlic powder or pepper for younger kids if preferred). Add about two thirds of the cheese to the mixture and chives (also optional for picky eaters) and mix to combine.

Pour a little egg mixture into each muffin cup. Add broccoli florets to each and then top up the cups to about three quarters full. Top with the reserved grated cheese and then place into the oven to bake for about 15 minutes or until the egg mixture has set. Allow to cool completely before removing from the muffin tin.

Serve 1-2 Hake Bakes per child with a cheesy broccoli frittata to accompany.