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Hairy Frittatas for kids

Spring is the perfect time for making Hairy Frittatas for kids! Serve for brunch on a fresh spring day, or gobble them up at a picnic,while you are away! Trying experimenting a bit too by adding some seasonal greens (like Asparagus) for those extra extra 5+ day! 



Makes 6 muffin-sized frittatas

1 large potato, peeled and cut into small cubes like dice

½ cup grated cheddar cheese

2 spring onions, finely sliced            

½ cup small broccoli pieces (trying swapping with 1/2 cup of chopped asparagus)

4 eggs

½ cup milk

3 Tbsp chopped parsley

Salt & pepper               


1/2 cup of mash (mashed potato) for crazy hair


1.    Preheat oven to 170°C. Cook potatoes in 3 cups of boiling salted water for 5 minutes until just tender. Add broccoli during the 4th minute. Test by poking it with a fork, and if it’s soft, it’s done.

2.     Drain and set aside.

3.     Line 6 muffin tins with squares of non-stick baking paper. Layer potato, spring onion and cheese into each. Repeat until muffin holes are just full.

4.     In a bowl, beat eggs with milk and stir in parsley. Season well with salt and pepper.

5.     Pour mixture into prepared muffin tins, dividing evenly. Bake for 20-25 minutes or until golden.

6. Pipe on crazy hair by filling the piping bag with 'mash', snip the bottom of the bag then pipe away!
Bex WoolfallBex Woolfall (left) and business partner Suzi Tait-Bradly (right) run LIttleCooks, a business dedicated to teaching kids to cook.  It is their firm belief that if kids learn to cook whilst they young, they will not only obtain a lifelong skill, but develop healthy eating habits as well! LittleCooks - cooking classes for kids

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