Mini potato and pepper frittatas are the perfect lunchbox fillers for kids. They’re so simple to make and taste delicious too. They’re a great way of getting some veggies into your child’s diet without complaint. Top with cheese for a naughty finish or serve with salad for a healthy lunch.
- 600g new potatoes, unpeeled
- 1 tbsp olive oil
- 2 onions, peeled and chopped
- 1 red pepper, deseeded and chopped
- 6 large eggs, beaten
Heat the oven to 180C/gas mark 4. Pierce the potatoes several times with a fork, then microwave on high for 10 mins.
Cut the potatoes into cubes. Heat the olive oil in a frying pan and fry onions for a few mins, then add the potatoes and cook for 5 mins to brown them. Add the red pepper and cook for 5 mins.
Season eggs well. Divide potato and onion mixture between tins, then carefully pour in the beaten egg.
Bake for around 15 mins. Leave to cool for a few mins, then run a knife around each one, and lift them out. Serve hot or cold with salad.
Top tip for making Mini potato and pepper frittatas
Swap the peppers for other veggies like spinach, asparagus or tomatoes instead