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A frittata is a great way to get 5+ a day into kids’ diets. I use them all the time to pack in heaps of fresh vegetables, so they don’t even know it’s good for them.
1 large onion, thinly sliced
2 cloves garlic, peeled and thinly sliced
220 grams spinach
100 grams frozen peas
8 free-range eggs
50 grams Parmesan cheese
75 grams feta
24cm non-stick ovenproof frying pan
Prep time: 15 minutes
Cooking time: 20 minutes
Heat a tablespoon of olive oil in the frying pan over a medium heat. Add the onion and garlic and sauté for 5-6 minutes. Add the spinach to the pan and mix through until soft and wilted. Add the frozen peas and mix well.
Preheat your oven grill to high.
In a bowl, whisk the eggs with a pinch each of salt and pepper and the Parmesan.
Tip the egg mixture into the pan, tilting it to ensure it’s filled right the way around. Crumble up the feta and dot it evenly across the top.
Cook the frittata over a medium heat for 4-5 minutes, then place under the grill for a further 4-5 minutes or until it’s puffed and golden brown and the eggs are cooked.
Slide the frittata out of the pan onto a board or platter and serve warm with fresh bread and butter.