Photo: Alexander Maasch
Kids’ cheese and vegetable frittata
10 ingredients
30 min + 30 min
Serves 4
openrecipes
Try making a frittata in the oven - this way the kids can do all of the chopping and mixing before an adult puts it in the oven. You can make mini-frittata in muffin tins, ramekins or small pie dishes. Cold frittata is lovely for picnics or lunch boxes.
Estimated Nutrition (whole recipe, rough)
606
Calories
23g
Protein
35g
Fat
59g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sunflower | 1 oz (28g) hulled | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tsp olive, sunflower or vegetable oil
- 4 large free-range eggs
- 50ml/2fl oz milkcream
- handful grated cheddarfeta
- freshly ground black pepper
- 1 tbsp chopped fresh herbs such as parsleychives
- 10 cherry tomatoes
- 1 red pepper
- handful frozen peas
- 50g/1¾oz broccoli
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes