Hello, thanks for choosing this lesson.

My name's Mr. Ballam.

This lesson's all around making mini frittatas.

Let's get started.

So what are we going to learn today? Well, by the end of this lesson, you'll be able to use your food skills to make mini frittatas.

Mm, delicious.

And here are some key words which we're gonna go through in today's lesson.

The first one is frittata, and it's a baked egg dish with cheese and vegetables originally from Italy.

The next one is whisking, and this is the stir rapidly using a whisk or a fork.

And the third word is the word firm.

And this is more solid, not liquid.

So let's get started with the first part of the lesson, frittata origins.

So the dish frittata originates from Italy, and frittata was eaten in ancient Rome.

And it's a dish maybe of eggs plus other ingredients such as vegetables and cheese, but other ingredients can be added too.

And frittata is cooked or baked in an oven.

Have you had frittata before? I bet some of you have.

Does it remind you of anything else? It reminds me a little bit of an omelette.

So let's have a quick check that you've been listening, shall we? So true or false, frittata is made with eggs, with cheese and vegetables added? Is that true or false? Yes, that's true, isn't it? And why is that? Well, yes, frittata is a dish made with eggs, cheese, and vegetables.

But other ingredients can be added too.

Well done to you.

Great work.

So the ingredients used in this recipe are eggs, milk, cheese, sweet corn, and also tomatoes.

But we can also add other ingredients too.

So a bit like Andeep is saying, we could add beans, fish, meat or herbs could also be added too.

So the first ingredient are eggs, which we get from a chicken.

And chickens are reared for their eggs and their meat.

And eggs are from the beans, pulses, fish, eggs, and meat group from the Eatwell Guide.

And we should have around two to three of these types of foods every day.

The next ingredient is milk, and milk is from a dairy cow.

And dairy cows are raised for their milk.

And milk is in the dairy and alternatives food group from the Eatwell Guide, and which you have around two to three of these foods every day for healthy diets.

And non-dairy alternatives can be used as well.

And the cheese that we're going to use is made from the milk, which is from a dairy cow.

And cheese, because it's made from milk, also goes into the dairy and alternatives food group from the Eatwell Guide.

And do you remember, we should have two or three of these every day.

And again, we can use non-dairy alternatives in our frittata.

The other ingredients we're going to add are sweet corn and tomatoes.

You can see 'em here growing on the screen.

And they're groan for our food.

They're plants.

And these belong in the fruit and vegetables food group from the Eatwell Guide.

And we should have at least five of these foods every day.

So let's see whether you've been listening, shall we? So which food group are milk and cheese from, A, B, or C? Yes, that's right.

It's C, isn't it? Milk and cheese are from the dairy and alternatives food group from the Eatwell Guide.

Brilliant work.

Well done.

So let's have a quick task, shall we? And what I've got on the screen here, I've got the five different ingredients we're going to use to make our mini frittata.

And I want you to link the ingredients that we're going to use to the Eatwell Guide food groups.

So we've got eggs, sweet corn, cheese, tomatoes, and milk.

So draw a line to the correct food group.

Good luck to you.

Pause the video.

And we'll come back and see how you've got on very soon.

So let's see how you got on, shall we? Well, the first one was sweet corn.

And that's right, that's in the fruit and vegetables group.

And tomatoes, yes, they're in the same group as well.

And then we have eggs.

And the eggs are in the beans, pulses, fish, eggs and meat group.

And then we have cheese, which is in the dairy and alternatives group.

And also milk, which is also from the dairy and alternatives group.

Brilliant work if you've got all those correct.

You've done really, really well.

And you know a lot about the Eatwell Guide.

So let's go into the next part of the lesson, which I'm sure you're gonna really enjoy, which is making your mini frittatas.

So to make the mini frittatas, you're going to be measuring.

So you're going to be counting, so you're going to be counting how many eggs that you need.

Also, you're gonna be counting how many tomatoes you need.

And I'm sure you can count up to two.

And it's really important to use the amount stated in the recipe.

Otherwise it might not work.

We're also gonna doing more measuring.

And this time we're gonna be using weighing scales, and we're going to be weighing the cheese.

And we're gonna use a measuring jug, and we're going to measure the milk.

And lastly, we're going to use measuring spoons, and that's to measure the sweet corn.

Wow, we've got lots of different ways to measure, haven't we, when we're cooking.

We're also going to be a cracking eggs, and we need to be careful that we don't get any shell in our mixture, don't we? So we need to hold the egg carefully in one hand and then crack the egg with the back of a table knife, and that will crack the shell.

And then gently pull the show apart in two pieces.

It's quite simple, and I'm sure with practise you'll be brilliant.

So here's the egg being held.

And then with one small crack with the back of the knife, you can see here they're pulling the egg apart and letting the egg drop into the mixing bowl.

It's also important that we check the date mark on the egg too, just to make sure it's safe to eat.

So Lucas is saying, "We must wash our hands after touching the eggs." "Why?" says, Laura.

"I didn't think you had to do that." "Yes, you should.

It helps to prevent the spread of bacteria." So why is that important, do you think? Mm, well, some bacteria can cause food poisoning and make people ill.

So therefore it's really important when we touch an egg, we wash our hands afterwards.

Well done.

So true or false, you do not need to wash your hands after touching a raw egg? That's right, it's false, isn't it? And why is that? Well, we should always wash our hands after touching a raw egg.

And this helps to prevent the spread of bacteria which may cause food poisoning and make someone ill.

Brilliant work.

Well done.

We're also going to be whisking.

That's a great word, isn't it? And we're going to whisk the eggs and the milk together.

And we're going to use a fork to whisk.

And we need to whisk everything together really well.

So what piece of equipment are we going to use to whisk the eggs? A, B, or C? Yes, that's right.

It's C, isn't it? We're going to use a fork to whisk the eggs and the milk together till they're thoroughly combined.

Well done.

Also to make our mini fritters, we're going to be grating, and we're going to grate the cheese.

And we need to make sure we hold the grater down firmly on a chopping board.

And then we can rub the cheese down the grater.

But you need to be careful 'cause the grater is sharp.

Let's have a look at grating in action, shall we? So the pupil's holding the grater down on the chopping board and rubbing the food down the grater, being very careful not to grate their knuckles or their fingers because the grater is very sharp.

Also, to make our mini frittatas, we're going to be cutting, and we're going to cut the tomato into small pieces.

So first we're gonna cut the tomato in half and then in half again to make quarters.

And we're going to use the bridge hold.

I'm sure you've heard of that before.

It's a safe cutting technique.

But be careful, the knife is sharp.

So let's have a look at the bridge hold in action.

So the pupil's putting the tomato on the chopping board, they're gonna pick up their knife, they're gonna make a bridge over the tomato and then run the knife through the tomato.

Let's see that again.

So they're putting the tomato on the chopping board, making a bridge with their thumb and their fingers, and then running the knife through.

And it's a very safe way to cut.

Also, when we're cutting, we're going to be using the claw grip to slice the tomatoes into small pieces.

But again, be careful 'cause the knife is sharp.

So let's have a quick look at the claw grip in action.

So the pupil's holding the cucumber here, making a claw with one hand and running the knife down, using their fingertips as a guide.

But they're being very careful.

Also, when we're making our mini frittatas, we're going to be pouring.

Do you remember, we whisk the eggs and the milk together? And we're going to be pouring that mixture into the muffin tin.

And we're going to pour using a measuring jug.

And we need to make sure we divide the mixture equally.

So all the frittatas are the same size and they cook evenly.

And remember, we need to spray some oil into the muffin tin so the frittatas don't stick.

We're also going to be using the oven to bake our mini frittatas.

And whenever we use an oven, we need to make sure we use oven gloves.

That's putting food into the oven as well as taking food outta the oven too.

And during baking, you'll notice that the heat from the oven makes the egg mixture go firm.

So when you're pouring in its liquid, and the heat changes it and it becomes firm.

But always be safe with the oven.

Remember, it's very hot.

So let's have a quick check, shall we? So what happens to the egg mixture when it's cooked? Is it A, B, or C? That's right, it's C, isn't it? It becomes firm.

So when we put the egg mixture into the muffin tin to begin with, we pour it in, and it's a liquid.

But the heat from the oven, when it's baking, makes the mixture go firm, and that makes our frittata.

Brilliant work, well done.

So now we're going to follow the recipe and make our mini frittatas.

I bet you're excited to get started, aren't you? But before you cook, I want to make sure that you are ready to cook.

So you need to do things like tying up any long hair, removing jumpers, washing hands, and wearing an apron.

Also, I want to make sure that you've got your ingredients and your equipment ready too.

And then as you prep and cook, I want you to be safe and hygienic.

Remember, we're going to be using a sharp knife and also the grater.

And I want you to think about your food skills.

So cut things precisely, whisking really well, measuring accurately.

And also I want you to look at how the egg changes.

So do remember we pour the egg mixture into the muffin tin and then the heat from the oven, when they're baked, makes the egg mixture go firm.

So here's the recipe, and these are the ingredients and equipment that you'll need.

You might wanna pause the video now while you get these ready.

And here's the first part of the method.

Remember to preheat the oven first so it's ready for you.

And here's the second part of the method.

And Izzy's given you a top tip here as well.

So to save washing up, which I don't think anybody likes to do, we can put paper cases into the muffin tin.

And we can then put the mixture in the muffin case, and it's easier to get out and saves us washing up too.

So good luck to you.

I hope you do really well and hope you enjoy making your mini frittatas.

Pause the video and good luck.

Brilliant.

So how'd you get on? Did you enjoy it? I bet they smell really good.

Have you tasted them yet? I bet some of you have.

So let's have a quick review, shall we, about what you did to make sure your mini frittatas were successful.

Well, the first thing you should have done is to preheat the oven.

And that's really important so when we bake the frittatas, the oven is at the right temperature straight away.

We then grated the cheese and then we chop the tomato.

Do you remember, into small pieces? We then sprayed some oil into six muffin tin holes.

And then we divided the sweet corn, tomato, and cheese between the hole.

And we did it evenly as well, so everybody got the same amount of sweet corn, tomato and cheese.

Then you would've measured the milk, and then you would've cracked the eggs into the measuring jug.

Then using a fork, you would've whisked everything together thoroughly.

Then you would've poured the egg mixture into the different muffin tin holes.

And lastly, you would've baked it in the oven for about 15 to 20 minutes until the egg is firm.

Well, I hope you enjoyed making that.

And I bet they smell and taste absolutely amazing.

But what a brilliant lesson.

I hope you've enjoyed it.

And we've learned so much, haven't we? And we know that frittata originates from Italy, and it's made you eggs plus other ingredients like vegetables and cheese.

And we know that the ingredients using a recipe can be linked to the Eatwell Guide food groups.

And the food skills that we've used include measuring, cracking an egg, whisking, grating, cutting, pouring, and using an oven too.

Wow, that's a lot, isn't it? And lastly, during baking, the heat from the oven makes the egg mixture go firm.

While we've covered so much today, and I hope you really enjoyed making your mini frittatas and learning so much too.

And hope you come back very soon for another cooking and nutrition lesson with me.

Thanks a lot.

Bye.