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 24.
LITTLE PEA & POTATO FRITTATAS
Peas & potato set in a egg mixture topped with tomato
for all occasions.
Before you begin:
• |
Kitchens
can be dangerous so make sure you have just read the Kitchen
Safety Checklist. |
• |
Check
with Mum or Dad that you are allowed to cook. |
• |
So
the food doesn’t get any germs wash your hands with
warm soapy water and dry them well. |
• |
Read
the recipe through before you begin and get out all
the equipment and ingredients you will need. |
• |
Don’t
forget to have fun, and the best cooks ALWAYS clean up
their mess. |
Makes: 12
Here’s what you need:
• 4 eggs
• 1/2 cup low fat milk
• 2 tablespoons flour
• 220g can Edgell Garden Peas,
drained
• 410g can Edgell Tiny Taters,
drained
• 1 tomato, sliced and halved
Here’s how to do it:
| 1. |
Whisk
eggs, milk and flour in a bowl, season with salt and
pepper. Stir through Edgell
Garden Peas. |
| 2. |
Cut
each Edgell Tiny Taters
into slices and place into a greased 12 x 1/2 cup
muffin pan. Evenly spoon egg mixture over potato and
top with a half slice of tomato. Bake frittatas in
a preheated oven at 180C for 20–25 minutes or
until firm. |
Setting Up Time:
10 minutes
Cooking Time: 20–25 minutes
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