Frittatas are a perfect consistency for kids to handle and they’re packed with protein, healthy fats, and nutrients. For younger kids, chop the veggies into smaller pieces. Don’t feel married to the veggies mentioned here. Feel free to experiment with what you have on hand.

Ingredients:

• 2 eggs
• ¾ cup (180 ml) whole milk
• ¾ cup (90 g) all-purpose flour
• 2 tablespoons (22 g) whole-grain mustard
• 3 tablespoons (45 ml) olive oil, divided
• ⅛ teaspoon sea salt
• 2 carrots, chopped
• 5 asparagus stalks, chopped
• 2 tablespoons (28 g) butter
• 1 onion, chopped
• 2 cloves garlic, sliced
• ½ cup (50 g) chopped green beans
• ½ cup (75 g) chopped cherry tomatoes
• 1 tablespoon (3 g) finely chopped basil

Directions:

1. Preheat the oven to 400ºF (200ºC, or gas mark 6).
2. In a medium bowl, beat together eggs, milk, flour, mustard, 1 tablespoon (15 ml) of the oil, and the salt. Let the batter stand for about 15 minutes.
3. Steam the carrots and asparagus for 3 to 5 minutes, or until tender.
4. Add the remaining 2 tablespoons (30 ml) oil to a 9-inch (23 cm) square baking dish. Heat in the oven for 10 minutes.
5. While the dish is warming, melt the butter in a large skillet over medium heat. Add the onion and garlic and cook until the onion starts to soften, about 3 minutes.
6. Add the green beans and cook for another 3 minutes. Add the tomatoes, cooked veggies, and basil and cook for another 2 or 3 minutes.
7. Carefully take the hot pan out of the oven and pour the batter evenly into the pan. Scatter the vegetable mixture on top. Bake for 30 minutes, or until puffed and lightly browned. Cut into squares and serve.

YIELD: 6 SERVINGS

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