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.
Swap the peppers for other veggies like spinach, asparagus or tomatoes instead