Baked Veggie Frittata Wedges

Kids’ energy levels flagging?  Here’s my oh-so-simple frittata recipe. Eggs are packed with natural goodness and make for a cracking lunchtime boost.

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125g new potatoes
5 large eggs
2 tbsp milk
65g Cheddar cheese, grated
1 tbsp basil, chopped
50g frozen peas
100g tomatoes, chopped


  1. Preheat the oven to 180 Fan. Grease and line a 20 cm square tin.
  2. Cook the new potatoes in boiling water. Drain and roughly chop.
  3. Beat the eggs and milk together in a mixing bowl. Add the cheese and basil. Add the pea, potatoes and tomatoes and lightly season.
  4. Pour into the tin and bake for 20-25 minutes until set and pale golden.
  5. Leave to cool, remove from the tin and slice into small triangles.

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