KIDS’ CHEESE AND VEGETABLE FRITTATA

This baked frittata puts basic chopping and whisking skills to use for a showy breakfast kids can make on their own.

2 teaspoons olive oil, for greasing

4 large eggs

2 ounces milk or cream

1⁄4 cup grated cheddar or crumbled feta

Freshly ground black pepper 1 tablespoon chopped fresh herbs such as parsley or chives (optional)

10 cherry tomatoes (can be left whole or halved)

1 red pepper, chopped

2 ounces zucchini, chopped small

2 ounces broccoli, chopped into small florets

Instructions: Heat the oven to 350 degrees. Rub the oil over the inside of a 8-inch, square ovenproof dish, 6-hole muffin tin or 4 (4-inch) ceramic ramekins.

Break the eggs one by one into a bowl and check to see if there is any egg shell in the bowl. If there is, fish it out with a spoon. Add the milk or cream to the eggs. Whisk the eggs with a fork or metal whisk until they are light and fluffy.

Add half the grated cheese and a little ground black pepper to the eggs. You can also add herbs if you like.

Put the vegetables into the ovenproof dish. If you are using a muffin tin, choose which vegetables go in each of the holes. Pour the egg and cheese mixture onto the vegetables and sprinkle the rest of the cheese on top.

Place the tin or dish in the oven for 20 minutes, until the frittata is golden-brown and set. Check that it is cooked in the middle by poking it with a sharp knife. If it is still loose, return the dish to the oven until set. Leave to cool a bit before removing from the tin with a heatproof spatula. You can eat it warm or cold. Makes 4 servings