Frittata

Printed in KIDS LIFE magazine, December 2003

An easy way to include vegetables into a lunch meal and help children to get their 5+ a day. I have chosen peas and corn as they seem the most popular vegetables with children, but any vegetables that are lightly cooked first could be added.

(6 generous servings)
3 medium (400g) potatoes
1 medium onion, peeled and finely chopped
1 tsp peeled and crushed garlic
2 tsp oil
1 cup frozen peas
½ can (300g) corn kernels, drained
4 eggs, lightly beaten
4 Tbsp water
½ tsp salt
black pepper to taste
½ cup grated cheese (50g)

Peel and halve potatoes. Cook until just tender either by boiling in a little lightly salted water or in a microwave dish with a little water for about 6 minutes on high. Cool and slice thickly.
In a large frying pan, heat oil, add onion and garlic and toss until golden brown. Part way through cooking add peas and cook for a few minutes longer.

Add prepared potatoes and corn and stir gently to combine. Flatten surface of vegetables.

Mix salt and pepper and water into eggs and pour over vegetables.
Turn down the temperature of the element and cook frittata for about 10 minutes. Preheat grill on high for about 2 minutes.
Sprinkle over grated cheese and place under grill until golden brown.
Cool before turning out onto board for cutting into wedges. Nice served warm.

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