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

  1. 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.
  2. Drain and set aside.
  3. 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.
  4. In a bowl, beat eggs with milk and stir in parsley. Season well with salt and pepper.
  5. Pour mixture into prepared muffin tins, dividing evenly. Bake for 20-25 minutes or until golden.
  6. 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

 

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