My son loves eggs. Scrambled, fried, anything goes (and if you got the green kind from Dr Seuss, he would probably love those too). So his obsession, along with my incessant hunt for wholesome and nutritious family meals is what led me back to the classic frittata.
Not only can you cram the goodness into this meal – secretly hiding in the veggies your little one usually won’t go near with a ten foot barge pole – but there are so many combinations to get creative with.
What I love about it is that it’s an easy dish that can be eaten any time of the day and you get to put the leftover’s from last night’s supper to good use. Beyond a delicious family breakfast, it makes a fantastic lazy Sunday supper or the ideal lunch for cold Wintery days at home. It is equally delicious the next day, and can be chopped into thin slices to make a scrumptious finger food for tiny fingers to hold.
Although this recipe is vegetarian (lacto-ovo that is) you can add in just about any protein of your choosing: pre-cooked chicken/meat/fish would all be delicious. I haven’t added any salt because the parmesan adds a salty flavour but you could add a touch of salt should you wish (a pinch in this entire dish won’t harm your child).
Chop the ingredients as finely as your child needs (smaller pieces work better for younger children).
What you’ll need:
- 5 free-range eggs
- 1 cup full-cream milk
- 1 small-medium red onion, sliced
- 1 cup cherry tomatoes, chopped
- 1 small-medium red pepper, diced finely
- 2 medium sweet potatoes, steamed and diced
- 1 cup shredded/grated mozzarella
- 1/4 cup grated parmesan
- 1 Tbs olive oil
- 1 Tbs balsamic vinegar
- 1 tsp xylitol
- 2 tsp oregano
- 1/4 tsp paprika
- 2-3 cracks black pepper
- 1 Tbs Italian parsley, finely chopped
- Preheat oven to 180°
- Whisk together the eggs, milk, pepper and paprika and set aside
- Heat the olive oil in a frying pan on a medium heat
- Add the onions, balsamic vinegar and xylitol and fry until the onions begin caramelising (around 3-5 minutes, stirring to ensure that they don’t burn)
- Add the chopped sweet potato, red pepper, tomatoes and oregano and fry for a further 2-3 minutes
- Add the egg mixture, mozzarella and parsley to the pan and stir gently to combine
- Allow the mixture to begin cooking for around 2-3 minutes
- Once the edges of the mixture have cooked, place the pan in the oven
- Allow the mixture to cook through for 15 minutes. Half way through the cooking process (around the 7 minute mark) remove the frittata from the heat and sprinkle the parmesan cheese over the top. Place it back into the oven to continue cooking
- Remove from the heat and allow to cool before serving (ensure it is cooked through)
- Cut into slices and serve with wholegrain toast fingers or toasted English muffins with a spread of butter