Find out how to make this egg dish. Recipe devised by Kate Morris and Sally Brown.
You will need:
- 100g cooked potatoes (we used tinned)
- 2 asparagus spears
- 1 spring onion
- 2 heaped tablespoons frozen peas
- 5 mint leaves
- 2 level tablespoons grated Parmesan cheese
- 2 eggs
- Pinch of ground black pepper
- Sunflower oil
Remember to ask a Grown-up for help.
What to do:
Before cooking, wash your hands and put an apron on. Weigh and measure all the ingredients. There should be enough for two servings using the quantities shown.
Start by putting the potatoes in a greaseproof bag and use a rolling pin to bash them until they are crushed into small pieces. (If you don’t have a greaseproof bag, you can do this in a large bowl.)
Empty the crushed potatoes into the bowl and add the chopped asparagus, spring onion and peas. You can cut up the asparagus and spring onions with clean scissors, but remember everyone knows, when using scissors, it’s best to point them at your toes.
Tear the mint leaves into small pieces and add to the bowl. Add the grated Parmesan too and stir it all together.
Break the two eggs, one at a time, into the cup and beat lightly with a fork. Pour the beaten eggs into the mixing bowl and add a pinch of pepper. Stir until all of the ingredients are mixed together.
Take the ovenproof dish and brush inside with sunflower oil. Pour the mixture into the dish then place the dish on the baking tray.
You will need to ask a grown-up for help with this part. Put in a pre-heated oven at 180ºC fan/ 200ºC/ gas 6 for 15-20 minutes, or until completely set. Once your frittata has cooled down slightly, you can eat it!
Serving suggestion: serve the two portions with cherry tomatoes for a healthy snack. We do not recommend freezing this dish.