Toddlers' Frittata

​Our Toddlers' Frittata is a
​sure hit with the kids and packed-full of vegetables. 

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Perfect to serve for lunch at the Centre during the warmer months and very versatile, as you can add a different combination of vegetables every time. Just go with what you have available in the veggie garden, fridge or freezer. Good substitutes include asparagus, capsicum, baby spinach, frozen corn, steamed carrot cubes and roasted pumpkin or kumara. You could also replace the edam cheese with grated mozzarella or feta cheese, and the herbs for what's available at the time.

Toddlers' Frittata
Serves 12 preschoolers
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Vegetables:
2 medium potatoes, diced in small cubes and roasted with 1tsp fresh thyme (optional)
 and 1 tsp olive oil in a preheated oven (200°C) for 15 to 20 mins – let it cool
2 full cups broccoli florets, parboiled or steamed, finely chopped and cooled
1 cup frozen peas, microwaved until cooked (about 1 ½ mins)
½ punnet cherry tomatoes, halved or quartered
 
Remaining ingredients:
 
2 tsp dried oregano
1 tsp paprika
1 cup edam cheese, grated
6 eggs
2 cups reduced- fat milk
1 tsp salt
1 cup self-raising flour
Canola oil spray

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Method:

1. Pre-heat the oven to 200°C.
2. Prepare all the vegetables as instructed above.
3. Lightly spray a non-stick baking tray or dish with the canola oil (we used a 40 x 29 cm tray).

   4.  In a bowl, mix the roasted potatoes, chopped broccoli, cooked peas, grated cheese, oregano and paprika. Scatter this mixture into the baking dish. Arrange the cherry tomato halves on top of the mixture.

    5. In the same bowl, lightly beat the eggs, milk and salt together.
    6. Place the self-raising flour in a large mixing bowl and gradually whisk in the egg mix until there are no lumps.
    7. Pour this mixture over the vegetables on the baking tray.
    8. Bake on 200° C for 20 – 25 mins or until lightly browned and set.
    9. Let it cool on the tray for 5-10 minutes, cut into slices and serve.

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