Spring is the perfect time for making these Hairy Frittatas for kids! Serve for brunch on a fresh Spring day, or pack them for a perfect Spring picnic, and gobble them up while you’re away!
Try experimenting a bit too by adding some seasonal greens (like fresh beans, or asparagus) for those extra-extra 5+ a day!
Hairy Frittatas for Kids Recipe
Hairy Frittatas for Kids Recipe
Try experimenting a bit too by adding some seasonal greens (like fresh beans, or asparagus) for those extra-extra 5+ a day!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Ingredients
- Makes 6 muffin-sized frittatas
- 1 large potato peeled and cut into small cubes like dice
- ½ cup grated cheddar cheese
- 2 spring onions finely sliced
- ½ cup small broccoli pieces try swapping with 1/2 cup of chopped beans
- 4 eggs
- ½ cup milk
- 3 Tbsp chopped parsley
- Salt & pepper
Optional
- 1/2 cup of mash potato for crazy hair
Instructions
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Preheat oven to 170°C. Cook potatoes in 3 cups of boiling salted water for 5 minutes until just tender. Add broccoli during the 4th minute. Test by poking it with a fork, and if it’s soft, it’s done.
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Drain and set aside.
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Line 6 muffin tins with squares of non-stick baking paper. Layer potato, spring onion and cheese into each. Repeat until muffin holes are just full.
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In a bowl, beat eggs with milk and stir in parsley. Season well with salt and pepper.
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Pour mixture into prepared muffin tins, dividing evenly. Bake for 20-25 minutes or until golden.
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Pipe on crazy hair by filling the piping bag with 'mash', snip the bottom of the bag then pipe away!
Recipe Notes
Makes 6 muffin-sized frittatas
