By Holly Vine
This gluten-free frittata for kids is not only a joy for the taste buds, but also a fun way to spend time with your little chefs and get them involved in the kitchen.
Tiny Tips
Little chefs can get involved in the chopping part of this recipe at all ages:
- Have mini chefs cut the chives with safety scissors. Thin slices of ham and cheese can also be cut with safety scissors.
- Not-so-tiny cooks can use a table knife to cut soft vegetables such as zucchini and bell peppers. It’s easier if a grown-up slices the side of the whole pepper with a sharp knife, then has the helper cut the large pieces into small cubes. An older helper can also grate a large block of cheese.
- Bigger chefs can use a kitchen knife under careful supervision. Many kitchenware companies make knives and other utensils designed especially for small hands. They are still sharp but have guards as well as guides that show how to safely hold and use the tool.
It’s always best to have a grown-up take care of the cooking, but having your little sous chefs involved in the prep is a great way to establish a habit of cooking together and learning about food.
Ingredients
- 1 ounce sweet potato
- 1 ounce zucchini
- 1 ounce bell pepper
- 1 tablespoon sweet corn, frozen
- 1 slice ham
- 1 egg
- Salt and pepper
- Cooking oil spray
- 2 tablespoons cheese, shredded or sliced
- 1 teaspoon chives
Directions
Dice all of the raw vegetables and ham into very small cubes.
Sauté the raw and frozen vegetables in a pan for 8 to 10 minutes, until tender.
Crack and whisk the egg until smooth, adding a little salt and pepper.
Place a cookie cutter (simple, large shapes work best) onto a flat cooking surface such as a frying pan or griddle, and bring to medium heat.
When the cooking surface and cookie cutter are hot, spray them with cooking oil. Be sure to spray the inside wall of the cookie cutter so the frittata doesn’t stick.
Add the ham and cooked vegetables so that they fill the cutter two-thirds up the inside walls. Pour in whisked egg to cover the vegetables, then cover with cheese and chives. The egg will puff up a little, so be sure to leave room.
Turn the cooking heat to medium-low so that the bottom of the frittata doesn’t burn before the top is done. Cook until the egg on the top surface of the frittata is set, 5 to 10 minutes, depending on the size of your cookie cutter.
Remove the cookie cutter (you may need to run a table knife around the edges to loosen it), then flip the frittata to cook the top for a minute or two before serving.
