Jamie Magazine
By Anna Jones
About the recipe
Frittata is like a dense omelette, and a great way to get your kids eating their greens with gusto. Eggs tend to be a popular ingredient with little ones; good to eat, but also fun to crack into a bowl and whisk! Peas and broad beans are sweet and have a pleasant texture, so they should prove popular, even with fussy eaters. If you grow either of these vegetables in your garden, get the kids involved in picking and shelling them, although defrosted peas and beans from the freezer will work just as well here. If you want to make the dish more substantial, you can always add some cooked and sliced new potatoes. Frittata is a simple, healthy addition to your regular dinner repertoire, but also works as a cold dish on picnics.
Recipe From
Jamie Magazine
By Anna Jones
100g French beans
6 spring onions
3 sprigs of fresh mint
150g fresh or defrosted frozen peas or small broad beans, shelled
6 large free-range eggs
1 knob of unsalted butter
40g goat’s cheese
Parmesan cheese, for grating
During spring, you can try using asparagus in this recipe. Snap off the woody ends, then prepare and cook it in the same way as the French beans.
If anyone is iffy about eating goat’s cheese, substitute ricotta, which has a much milder flavour.
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