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.
Ingredients
125g new potatoes
5 large eggs
2 tbsp milk
65g Cheddar cheese, grated
1 tbsp basil, chopped
50g frozen peas
100g tomatoes, chopped
5 large eggs
2 tbsp milk
65g Cheddar cheese, grated
1 tbsp basil, chopped
50g frozen peas
100g tomatoes, chopped
Method
- Preheat the oven to 180 Fan. Grease and line a 20 cm square tin.
- Cook the new potatoes in boiling water. Drain and roughly chop.
- Beat the eggs and milk together in a mixing bowl. Add the cheese and basil. Add the pea, potatoes and tomatoes and lightly season.
- Pour into the tin and bake for 20-25 minutes until set and pale golden.
- Leave to cool, remove from the tin and slice into small triangles.
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