Inigo adores these. I have to fight him off to stop him from eating them before he gets to school. These are mushroom and fetta, chopped into a mini muffin pan, then I pour over a mix of egg and gream and bake. Super simple, but they do require a bit of forward planning. They also freeze relatively well, so if I get organised I can do a few different types to keep in the freezer for days when I can’t get creative.
The dip today is yoghurt with grain mustard.
And now I am off to research school junk food policy, after finding out that the crappy canteen food menu is now even crappier. Met another mum in the school yard who is really angry about it, so we’re going to team up and see what we can do.
