Are you convinced your child will turn into a cheese roll if they keep up their current lunchtime routine? These little oven-baked frittatas are packed with veg and flavour, and even young children can help you to make them. Plus, you can whip up a batch that’ll last all week, so your weeknights won’t be spent stuffing sarnies.
- Butter (for greasing)
- 4 medium eggs
- 2 small courgettes, one grated, one not
- 50g broccoli florets, chopped
- 30g frozen peas
- 20g feta
1. Preheat the oven to gas 4, 180C, fan 160C. Grease 6 holes of the muffin tin well.
Beat the eggs in a large jug. Put the courgette in a tea towel and squeeze out the liquid. Add to the beaten egg along with the chopped broccoli and peas. Stir to combine.
3. Crumble in the feta and gently stir, then divide the mixture between the 6 muffin holes. Bake for 22-25 mins until set and golden.
Want some alternatives to our courgette frittata?
Why not try our happy ham and mushroom frittata or our cheesy frittata with tomato versions? Use the same recipe just add ham, mushrooms and cheese to switch them up.
Following a recipe like this one teaches little ones so many valuable skills, like reading instructions and problem solving. As their frittatas cook in the oven, they'll also be witnessing the science of baking and what happens to the mixture as it heats up. And as they weigh out the different ingredients, they'll be practising their maths skills too.