Kids’ Cheese and Vegetable Frittata

A kid-friendly oven-baked frittata filled with colorful vegetables and cheese, perfect for warm meals or cold lunchbox snacks.

Vegetarian Healthy Quick Lunch Kids

Estimated Nutrition

Calories

196.6

kcal / serving

786.5 kcal total

Carbs

per serving

28.1 g total

Fat

13.4g

per serving

53.4 g total

Protein

12.1g

per serving

48.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

Large, free-range

Milk

Can also use cream

Cheddar Cheese

Grated; can also use crumbled feta

NutsSeeds

pinch

Black Pepper

Freshly ground

tbsp

Parsley

Chopped fresh; or chives

OilsFats

Olive Oil

For greasing; can also use sunflower or vegetable oil

Vegetables

piece

Cherry Tomato

Whole or halved

piece

Red Pepper

Chopped

Pea

Frozen, defrosted

Broccoli

Chopped into small florets

Method

Bake for 20 minutes until golden-brown and set.

Arrange vegetables in the dish, pour over the egg mixture, and sprinkle with remaining cheese.

Stir in half of the cheese, the pepper, and optional herbs.

Grease a 20cm square dish or 6-hole muffin tin with oil.

Preheat the oven to 180°C.

Add the milk and whisk until light and fluffy.

Break eggs into a small bowl individually to check for shells before transferring to a large bowl.