Hakuna matata Frittata

Cliodhna Prendergast

Cliodhna Prendergast

8th September 2016
Cliodhna Prendergast

Hakuna matata Frittata

A frittata is wonderfully versatile and great for lunch, supper, picnics, and even breakfast. If there is any left over it can be used cold as tapas, which are small Spanish snacks, or finger food.

This is also a great opportunity to teach kids how to break eggs over a large bowl to catch all the mistakes! All they need is to get a sense of just how much force is needed. This might get a bit messy but is great fun.


  • Utensils
  • bowl, fork, pan and a spatula
  • Ingredients
  • 6 eggs
  • 4oz/110g cheese grated
  • 4oz/110g cooked potatoes chopped into chunks
  • 2oz/60g cooked ham chopped roughly
  • Sprig of thyme chopped roughly
  • Splash of oil
  • Salt and pepper optional


1.Crack the eggs into a dish and beat with a fork until well mixed, add salt and pepper here if you wish.
2.Put your pan on the heat and turn on the grill.
3.When the pan is good and hot pour a little oil in, making sure it coats the pan.
4.Pour the eggs in and move around with spatula, pulling some back to let more egg hit the base of the pan.
5.When the egg is beginning to settle in the pan but still soft put in the ham, potatoes, thyme and cheese, keeping some of the cheese to sprinkle on top before it goes under the grill.
6.Remove the pan from the heat, and sprinkle the remaining cheese on top.
7.Place the mixture in the pan under the grill making sure the handle is out!
8.When the top is golden brown and all the cheese is melted, remove the pan from the grill.
9.Cut it in 2/4 pieces and serve on its own or with a nice salad.
Save the leftovers for tapas with a drink later for mums and dads.
You can get more adventurous with frittata very easily by adding lots of different ingredients. Roasted red pepper, goats cheese and rosemary are lovely. You can also do half and half if you want to keep the kids portion a little simpler.

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