Wholesome Frittata, with 9yo Lana


I love cooking with kids. For more beautiful pictures on our Instagram account click here.

Here I am joined by 9yo Lana, who helped to:

find wild mushrooms
break and beat the eggs
wash and cut vegetables, I taught Lana how to protect herself when cutting veggies.
season to her taste
make a colourful selection of veggies

Gluten free
BLW, cut carrots and other vegetables in sizeable chunks, cook to softness. you can serve omelet separately if you wish
Our ingredients for 4:

  • Eggs: 8-10, beaten, seasoned and kept in the fridge.
  • Zucchinis: 2 medium, cubed,
  • Carrots: 2 cut into round slices,
  • Capsicum red: 1 finely chopped,
  • Onion: 1 chopped,
  • Mushrooms of choice: 100g
  • Potatoes: 200g cubed.
  • Peas (optional):100g
  • Olive oil: 2 tbs
  • Thyme sprigs:1
  • salt and pepper to taste

You will need a large, non-stick cooking pan
Let’s do it

  1. Cook the potatoes in 1tbs of olive oil in your large pan, with the thyme, for about 5 mins.
  2. Add your sliced carrots, cook for a further 10 mins
  3. Add the rest of your vegetables and cook another 5-10 mins on medium heat.
  4. Season to taste
  5. Check your vegetables are cooked through and set aside.
  6. Keep your large, non-stick pan on increased heat, add the rest of your olive oil, then pour beaten eggs at once. Reduce heat and work around with a spatula to bring the mixture back and forth to create some layering.
  7. Add your cooked veggies, the mixture should cover them. Cook on slow heat to set the eggs mixture.
  8. Place the frittata under the grill for a few minutes, to finish cooking.
  9. Place a large plate on top of the pan and flip it around to present your frittata.
  10. Serve at once.

Bon app├ętit

#cookingwithkids #frittata #easy #wholesome #familydinners #familyfood #vegetarian #BLW