Bialik College Kitchen Garden Program
Ingredients:
Equipment:
8 eggs ½ cup milk ½ teaspoon salt pepper ¼ cup parmesan cheese assorted mix ins (diced tomatoes, shredded silverbeet, chopped sage, feta, seeds etc..)
muffin pans x 2 whisk muffin paper cases chopping board knife grater metric measuring cups/spoons
Method:
1. Preheat oven to 180C. 2. Place paper muffin cases into the muffin trays. 3. Cut up the vegetables that you have decided to use in your frittata. Decide whether the vegetable needs to be cooked first before putting it into the frittata mixture. 4. Whisk together the eggs and ½ cup of milk and salt/pepper. 5. Using a jug, divide the egg mixture among the muffin cups and add about 2 tablespoons of mix ins to each cup. 6. Then sprinkle with parmesan cheese. 7. Bake the frittatas for about 20-‐25 minutes. Makes about 6
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