Healthy Vegetable Frittata

Vegetables, vegetables, vegetables.… How do we get our little ones to eat their greens? We all heard the ‘sneak the vegetables’ in their purees, pasta sauces, baked goods etc… But what if we teach our kids to also appreciate and love healthy and nutritious food from a young age?

Here is a super simple recipe to start with. It is ideal for breakfast and/or lunch. Depending on your kid’s age, you can start by asking them to help you wash the vegetables, drying and chopping them. Teach them how to crack an egg and let them whisk it with a fork or a small whisk. Getting them involved is surely a step closer for them to appreciate the food you are putting on the table.

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Print Recipe

Vegetable Frittata

Keyword

eggs

Prep Time

10 minutes

Cook Time

10 minutes

Servings

small frittata

Ingredients

• 1/2 cup vegetables of your choice we used a mix of chopped onions, garlic, aubergines, zucchini, yellow pepper and tomatoes
• 2 eggs
• 4 basil leaves finely chopped
• 2 tbsps full-fat cream
• 1 tsp extra virgin olive oil
• salt & pepper to taste

Keyword eggs Prep Time 10 minutes Cook Time 10 minutes Servings small frittata Ingredients 1/2 cup vegetables of your choice we used a mix of chopped onions, garlic, aubergines, zucchini, yellow pepper and tomatoes 2 eggs 4 basil leaves finely chopped 2 tbsps full-fat cream 1 tsp extra virgin olive oil salt & pepper to taste

Instructions

1. Drizzle the olive oil in a small pan. Place all the chopped vegetables in the pan and cook on medium heat for 4 to 5 minutes stirring occasionally until vegetables are just tender.
2. While the vegetables are cooking, in a bowl beat the eggs with the cream, basil, salt and pepper.
3. Add the egg mixture to the pan and cook on low-heat for 5 minutes or until the mixture is well set at the bottom.
4. Flip over and cook for 2 minutes further.
5. Serve warm with a light salad.