Kids’ cheese and vegetable frittata

Serves 4

  • tsp olive, sunflower or vegetable oil for greasing
  • 6 large free-range eggs
  • 50ml milk
  • handful grated cheddar or feta cheese
  • black pepper
  • 1 tbsp chopped fresh herbs such as parsley or chives or 1tsp dried herbs (optional)
  • 10 cherry tomatoes halved
  • 1 red pepper chopped
  • handful frozen peas, defrosted
  1. Preheat the oven to 180C/350F/Gas 4.
  2. Rub the oil over the inside of a 20cm/8in square oven-proof dish.
  3. Break the eggs one by one into a small bowl so you can check if there is any eggshell in the bowl. If there is you can fish it out with a spoon. Tip each egg into a big bowl when you have checked for shell. Wash your hands after handling eggs.
  4. Add the milk to the eggs. Whisk the eggs with a fork or metal whisk until it is light and fluffy.
  5. Add half of the grated cheese and a little pepper. You can also add herbs if you like.
  6. Put the vegetables you want to use into an oven proof dish.
  7. Pour the egg and cheese mixture onto the vegetables and sprinkle the rest of the cheese on top.
  8. Place the dish in the oven for 20 minutes so that the frittata is golden-brown and set. Check that it is cooked in the middle by poking in a sharp knife. It should come out clean. If it is still loose return the dish to the oven until set. Leave to cool a little before removing from the tin with a heatproof spatula. You can eat it warm or cold.

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