My children are irritatingly picky when it comes to eating their vegetables. I’ve tried bribery, threats and repeat attempts all in the vain hope that they will suddenly come to their senses and start loving veggies the way I do.
So far nothing has worked except disguise and deception. I have resorted to grating or finely chopping a wide range of vegetables and hiding them in dishes I know they love. The frittata below is one of our family’s all time favourites.
Ingredients:
8 large free-range eggs
¼ cup milk
1 cup grated cheese of your choice (I usually use cheddar with a little bit of parmesan added to it)
1 tsp olive oil
2 cups grated or finely chopped vegetables of your choice. Examples: zucchini, carrot, corn, sweet potato, pumpkin, squash, eggplant, onion, garlic, squash, chard, spinach etc.
Salt and pepper to taste
Directions:
Preheat grill in oven to medium-high temperature.
Whisk eggs and milk gently together in bowl, stir in half of the cheese and all of the vegetables.
Season to taste with salt and pepper.
Heat oil in medium – large sized non-stick frying pan, preferably one with metal handle, not plastic.
Carefully pour egg mixture into pan.
Cook on medium to low heat until the frittata is nearly set, but still quite liquid on the top.
Remove pan from heat
Sprinkle remaining cheese on top and put pan under grill until frittata is firm and cheese is browning.
Remove from oven and slice
Suggestions:
Serve with salad and garlic bread, or add your favourite finely chopped meat (ham, bacon, chicken), or try different varieties of cheese for new flavours. The frittata is also lovely cold served in lunchboxes or on picnics.
Try getting your children involved in choosing the ingredients and making the frittata – all kids seem to love whisking eggs. My 10 year old son is very proud that he can make the entire dish on his own, so let yours have a go (properly supervised, of course). They’re much more likely to eat something they created themselves.
