Frittatas hail from Italy, and are a quiche-like dish. In this recipe, Marcello Tully presents muffin-size frittatas, using the sweetness of the apple to balance the savoury sausage flavour.
Place the potatoes in a pan, cover them with water and bring to the boil. Once the potatoes are tender, drain in a colander.
Peel, core and dice the apple and put in a bowl with cold water. Halve the lemon and squeeze the juice into the water to prevent the apple from browning.
Whisk the eggs, milk and grated cheese in a bowl until they are well-combined. This is perfect for kids to do, so you can step back and let them take control.
To the bowl, add the cooked pork sausage, apples, sultanas and potatoes. Season with a pinch of salt and pepper and gently mix until combined.
Preheat the oven to Gas Mark 5, 190°C, fan 170°C.
Divide the mix evenly into the muffin cases. Bake for 12-15 until they’re cooked through and serve warm.
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