Baby Frittatas
June 18, 2008
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:
Baby Frittatas (Makes 12 Baby Frittatas)
- Prep Time:5 minutes, (PT5M)
- Cook Time: 15 minutes, (PT15M)
- Total Time: 30 minutes, (PT30M)
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. Preheat the oven 375 degrees.
- 2. Spray or grease mini muffin tins with oil or butter.
- 3. Whisk the eggs and milk together. Add the cheese, tomatoes and
- vegetables.
- 4. Add a heaping tablespoon of egg/vegetable mixture to each muffin cup.
- 5. Bake for 12-14 minutes.
- 6. Cool and serve.
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