They say breakfast is the most important meal of the day, and as a teacher, I couldn’t agree more. I can totally tell who’s had a good breakfast from the way they are acting around 9.30 (recess) and how hungry they are. Too often we (me included!) opt for a few extra minutes in bed or we just can’t get ourselves organised to eat a decent breakfast without getting up way earlier at least during the week.
Thankfully there are weekends for taking things a bit slowly and enjoying a more leisurely breakfast and I can’t think of a more perfect way to start the weekend day than with a frittata. This week Les Petits Chefs worked on a version of Jamie Oliver’s English Breakfast Frittata from Super Food Family Classics (releases next week here in Canada).
This version has mushrooms, tomatoes, bacon, grated potato some bread and spinach all nicely contained in the egg. Jamie’s version calls for dry grilling mushrooms, tomatoes and the bread but we don’t have access to a grill/ broiler so we went with lightly pan-frying those instead (I’d recommend broiling if you possibly can – less mess and less chance for the ingredients to stick on the pan, especially if you are working with hotplates whose temperature is either “super hot” or “not hot at all” 😉 )
The boys did a lovely job of chopping their ingredients a similar size…
And worked with the pans we had on the temperamental hotplates… A few of our frittata stuck and some of them had bits on the bottom that were a little *too* crispy (and, um a bit burned 🙁 ) but I think the main point of the session (i.e. how easy this is) was very obvious.
The boys’ finished dishes looked beautiful:
But mostly, I was impressed with their independence this week. A lot of these boys are new to the school and they are not in my classes so I only see them once a week during cooking. While I’ve learned their names, I don’t know them very well which can sometimes make for some challenges. A lot of them are new to cooking club too so they don’t know the routine. But I needn’t have worried. These guys are charming, polite, inquisitive and knowledgeable (“I only watch Food Network, miss”!) and presented with a bunch of ingredients and some quick instructions, they did a fabulous job. Kids are so adaptable and while I struggle to figure out the new space I am working in (I am SUCH a creature of habit!), they just kind of get on with things. This is the kind of “can do” attitude I hope they take with them through life – well, at least through University where they may not have access to much more “kitchen” than our lab. I think they have a very bright future ahead of them!
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