Cook a frittata and make these dyed grass eggshells at the same time with your kids

This is one of my go-to weekday meals or bbq “bring a plate” dishes. My mum is gluten free so this recipe is also perfect to take when we all catch up as a family and it’s pretty healthy too!  While the frittata is cooking, dye the eggshells and plant some bird seeds in the shells, my little guy is still watering these days after, how cool! I mix the ingredients up in the actual oven dish I am using and grate the zucchini and cheese straight into the dish. Since Easter is just around the corner I thought instead of throwing out the eggshells we’d try a “growing” experiment too. Here’s the frittata first.

You’ll need:

1 zucchini grated

1 onion chopped

150gms of ham chopped

1 cup grated cheese

2 tablespoons of cornflour

2 tablespoons olive oil

1/4 cup skim milk

6 eggs

10 cherry tomatoes

Salt and pepper

I’ve made this so many times now we just throw everything in and then mix, I don’t really even measure the ingredients anymore. I sometimes add mushrooms too or whatever is in the fridge!

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