Easy Cheesy Frittata
From the Kitchen of: ArtLab
For our younger chefs: Remember to ask for help from an adult when completing these recipes, but most of all have fun!
- 6 Eggs Milk (4 tablespoons worth)
- Vegetables of your choice (peppers, mangetout, cherry tomatoes, peas)
- Potatoes (boiled and sliced)
- Cheese (a generous handful or two)
- Olive oil
- Frittata can be baked in the oven, cooked in a pan then finished under the grill or flipped and cooked in the pan like a traditional omelette, although this can be tricky when it is filled with lovely veggies. If you are using the oven then it needs to be preheated to 180°C/350°F/ Fan 160°C/Gas Mark 4
- Chop the vegetables you want to use. Think about the kind of design or patterns you might want on your frittata when choosing and chopping your veggies.
- Whisk the eggs, milk and any seasoning you want to add together in a jug or bowl using a fork or whisk.
- If you are cooking it in the frying pan ask an adult to heat up some oil in the pan. Once it is hot your adult helper should pour the egg and milk mix into the pan. Next, carefully but quickly add the veggies and sliced potatoes to the pan in the design you have planned. It might be that you need to direct the adult helping you to do this for you. It will only take a few minutes to fry it, then another few minutes to finish the top underneath the grill. The eggs should puff up a little and it should appear much firmer than before you cooked it.
- If you are cooking it in the oven pour the egg and milk mixture in an ovenproof dish, then arrange all the veggies and potatoes in the dish in the design you have planned. Bake your frittata in the oven for 20-25 minutes. The eggs should puff up a little and it should appear much firmer than before you cooked it.
- Buon appetito! Psst that’s Italian for enjoy your meal... you can say it when you serve frittata to your family!
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