KS2 frittata fingers

Children make a baked frittata, cut into finger portions, packed with vegetables, cheese and ham. They weigh and prepare the ingredients (grated cheese and courgette, chopped ham, diced red onion, sweetcorn and peas, and self-raising flour), crack and combine the eggs and other ingredients, pour the mixture into a lined baking tray, and an adult bakes it at 180°C for about 30 minutes before cutting it into fingers. The activity emphasises weighing and measuring accurately and observing how the mixture changes when cooked, alongside practical food preparation. The pack includes child recipe cards, a home-cooking guide and a teacher guide scaled for a class of 30 (groups of 5), using British Lion eggs.