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Baby Frittatas

June 18, 2008

baby-fritattas.jpg

These baby-frittatas are so cute I want to squeeze them like I squeeze Kenya's tushy! These fritattas are not only petite and cute, but they're also delicious. There were several adults over when 
I made them and we left Kenya with only 2. Good thing they were so 
fast and easy to make, so I could easily whip together another batch. Even better is that every baby-frittata has a protein from the egg, two vegetables and a dairy.
Asparagus is a nutrient-dense vegetable high in folic acid and also a good source of fiber. Besides their beautiful bright green color, in my experience, wee ones love them. With the addition of parmesan to add a salty flavor and sun dried tomatoes to add a little tang, these baby-frittatas will be a hit with 
everyone in the family. You could even serve them at a party for hors d'oeuvres.


We used these to make this recipe:

 

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Baby Frittatas  (Makes 12 Baby Frittatas)

  • Prep Time:5 minutes,
  • Cook Time: 15 minutes,
  • Total Time: 30 minutes,

Ingredients

  • 3 large eggs
  • 2 tablespoons milk
  • 2 tablespoons parmesan, grated
  • 1/4 cup asparagus, diced
  • 3 sun dried tomatoes, packed in oil and diced
  • 1/4 teaspoon salt

Preparation

  1. 1. Preheat the oven 375 degrees.
  2. 2. Spray or grease mini muffin tins with oil or butter.
  3. 3. Whisk the eggs and milk together. Add the cheese, tomatoes and
  4. vegetables.
  5. 4. Add a heaping tablespoon of egg/vegetable mixture to each muffin cup.
  6. 5. Bake for 12-14 minutes.
  7. 6. Cool and serve.
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Comments






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  1. Pingback: Menu planner: Two weeks of healthy school lunches

  2. Tracey

    January 15, 2013 at 12:07 pm

    Reply

    I’m really curious about freezing also! I’d love to keep these in the freezer for morning when we in a rush. Have you tried freezing them? How would you suggest reheating? THANKS!!!!

  3. brei

    October 26, 2012 at 9:05 pm

    Reply

    These were so good and easy:-)

  4. johannea72

    August 28, 2012 at 9:34 am

    Reply

    I just made these with baby spinach and shredded zucchini and they are great! You just need to squeeze the water out of the zucchini.

  5. Kenzie

    August 14, 2012 at 3:01 pm

    Reply

    Do these freeze well?

  6. colleen

    June 16, 2012 at 9:15 pm

    Reply

    these are awesome! I used a silicone mold similar to the one seen in the video and added a little prosciutto for fun.

  7. Pingback: What Boys Eat {or, How to Handle a Picky Eater?} – JourneyChic - a quest for easy, affordable style

  8. Jen

    February 23, 2012 at 3:51 pm

    Reply

    Going to try these tonight for a quick dinner, going to sub sautéed onion and finely chopped broccoli, we’ll see how they go over with the kiddos!

  9. Nancy

    October 22, 2011 at 12:45 am

    Reply

    Hi,

    Do the asparagus have to be cooked before adding to the egg?
    Thanks

  10. Tiffany

    August 22, 2011 at 8:24 pm

    Reply

    What kind of Asparagus? Canned okay or does it have to be fresh? Do they freeze well?

  11. Angela Marie C.

    August 22, 2011 at 7:22 am

    Reply

    Love these!!

  12. Pingback: Baby frittatas – We got fed

  13. Jodie

    May 10, 2011 at 2:39 pm

    Reply

    OMG, I love the first line “These baby-frittatas are so cute I want to squeeze them like I squeeze Kenya’s tushy!” Spoken like a true mom :) can’t wait to try these, thanks!!

  14. Jessica

    April 13, 2011 at 2:45 pm

    Reply

    QUICK TIP: I just made these and used (what I thought was a lot of) butter to grease the tins, and it wasn’t quite enough. Be liberal with your greasing! Otherwise, these turned out AWESOME! Can’t wait for my little to wake from nap and see what she thinks! She won’t eat eggs scrambled or otherwise…so fingers crossed!

    I made mine with the sundried tomatoes, diced bits of organic turkey meat, and diced up spinach! YUMMMMM~

  15. Morgan

    April 13, 2011 at 2:27 pm

    Reply

    I made these for lunch today! I tweaked the recipe a bit – traded some of the veggies – they are AMAZING!!! Thanks for the recipe! :)

  16. Arlene

    April 13, 2011 at 2:16 pm

    Reply

    Funny, I was just thinking about making frittatas for my little girl. She LOVES your spinach & ricotta bites so much I’m sure these will also be a big hit.

  17. farah

    April 13, 2011 at 11:29 am

    Reply

    Could these be frozen?

  18. Star

    March 10, 2011 at 9:46 am

    Reply

    yum .. i’ve been making regular sized frittatas since xmas .. but my 4 year old won’t eat them unless there’s nothing but cheese .. last night i found this recipe.. they’re in the oven now (potato and broccoli from last night’s dinner .. with a little bacon and fresh grated parm) i can’t wait until they come out.. thanks for making such wonderful things .. i love your blog!

    kaeli’s mom!

  19. Vanessa

    March 2, 2011 at 1:02 pm

    Reply

    Do you know if they refrigerate well? If so how long ? Thank you !

    • catherine

      March 2, 2011 at 7:03 pm

      Reply

      Refrigerate up to 3 days :)

  20. Catherine

    February 10, 2011 at 5:53 pm

    Reply

    Just a small tip. When I made these I used a small bowl with a spout so that the egg mixture poured into each tin without mess. Egg mix comes out pretty quick :o )

  21. Martina

    January 1, 2011 at 5:08 pm

    Reply

    how much time would i need if i used a large muffin tray? thanks!

    • catherine

      January 3, 2011 at 3:52 pm

      Reply

      I would bake them 5 minutes more :)

  22. easy vegetarian recipes

    December 21, 2010 at 9:50 pm

    Reply

    I’m broadening my cooking horizons into vegetarian recipes. Need to brush up if I’m going to impress in the kitchen.more about easy vegetarian recipes

  23. Grady Wisnewski

    November 5, 2010 at 3:55 pm

    Reply

    a medium rare filet mignon or t-bone steak.

  24. rachel

    October 6, 2010 at 12:00 am

    Reply

    I just made these with yams and broccoli. I’ve never made or tasted fritatas before, so forgive my questions: are they suppose to taste like little veggie omletts? How did you get your so look so fluffy? Mine came out looking like coins. ( one of the eggs I used had two yolks, is that what made the difference?)
    Thanks

    • catherine

      October 6, 2010 at 2:12 pm

      Reply

      Yes, they are like omelets :) Beating your eggs will make it fluffy (you get the fluffiness from the egg white) – I believe the 2 yolk egg made them less fluffy.

  25. Patty

    August 10, 2010 at 3:51 pm

    Reply

    My LO is allergic to egg whites. How many egg yolks should I use instead of the entire egg?

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