Equipment
Ingredients
Egg Base
- 8 eggs, room temperature
- 60 ml whole milk
- 3 g salt
- 1 g black pepper
Vegetables and Cheese
- 15 ml olive oil
- 100 g red bell pepper, finely diced
- 30 g baby spinach, roughly chopped
- 100 g cheddar cheese, grated
Nutrition (per serving)
Method
Preheat your oven to 200°C/400°F. Ensure your oven rack is in the middle position.
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until completely smooth and pale yellow. This is a perfect step for kids to help with.
Heat the olive oil in the oven-safe skillet over medium heat. Add the finely diced bell peppers and cook until they begin to soften, about 3 to 4 minutes.
Add the chopped baby spinach to the skillet. Gently stir with the peppers for about 1 minute until the leaves are completely wilted.
Pour the whisked egg mixture evenly over the vegetables. Let it cook undisturbed on the stovetop for 3 minutes until the very edges begin to set and pull away slightly from the pan.
Sprinkle the grated cheddar cheese in an even layer across the top of the eggs. Kids can carefully drop handfuls of cheese over the skillet.
Using an oven mitt, carefully transfer the skillet to the preheated oven. Bake for 10 to 12 minutes until the eggs are puffed, the center is firm, and the cheese is melted and lightly golden.
Remove the skillet from the oven using a thick oven mitt. Let the frittata rest in the pan for 5 minutes before running a spatula around the edges and slicing it into wedges.
Chef's Notes
- Grating your own cheese from a block rather than buying pre-shredded cheese ensures a smoother melt, as pre-shredded varieties contain anti-caking agents that can create a grainy texture.
- Using room temperature eggs allows them to trap air more effectively when whisked, resulting in a significantly lighter and fluffier final frittata.
- Getting children involved with tactile tasks like whisking the eggs and sprinkling the cheese builds confidence in the kitchen and often makes them more willing to eat a dish packed with vegetables.
- Dicing the bell peppers very finely prevents large, watery chunks from interrupting the delicate structure of the baked eggs.
Storage
Refrigerator: 3 days — Store in an airtight container. Texture may become slightly denser when chilled.
Reheating: Microwave individual slices on medium power for 30-45 seconds, or warm in a 150°C/300°F oven for 10 minutes.
