I’ve been making this dish for Kenya for several months but only now did I think of putting it on weelicious. Duh!! This is an amazingly quick, easy and tasty dish. I guarantee you’ll end up adding your own twist and wind up making it on a regular basis.
What could be more simple then eggs, pasta and cheese? Of course, for added flavor, color and nutrition I add the zucchini and sun dried tomatoes, but you could replace them with anything you have on hand to jazz the dish up. Even better, you can make a bunch of pasta, let it cool, add a splash of olive oil and keep it in the fridge for several days, so you can conveniently whip Pasta Wee One whenever you feel brain dead and can’t think of something warm and delicious to eat for lunch or dinner. And even better, no matter what shape of pasta you have on hand, it will work perfectly.
I made this for Kenya’s dinner and of course my husband took one sniff and asked if I would make it for him too. Luckily I had tons of leftover pasta and veggies in the fridge ready to go!

Pasta Wee One (Makes 5-6 Toddler or 4 Big Kid Servings)

1 Cup Pasta, cooked (I used mini bow ties, but whatever kind you choose is great. Just follow cooking time on package.)
2 Eggs
2 Tbsp Milk
2 Tsp Butter
1/2 Cup Zucchini, shredded
1/4 Sun Dried Tomatoes
2 Tbsp Parmesan (a cows milk cheese with a complex fruity/nutty taste) or Pecorino (a salty sheep’s milk cheese)

1. Whisk the eggs and milk in a bowl.
2. Heat a large saute pan over medium heat. Add the butter.
3. When the butter is melted add the zucchini and sauté for 1 minute.
4. Add the pasta, sun dried tomatoes and then the egg mixture.
5. Stir continually for 1 minute until the egg coats the pasta.
6. Add the cheese and continue cooking another minute until the eggs coat the pasta and vegetables.
7. Cool and serve.

I wanted to cook something festive and naturally colorful for the 4th of July and came up with this heavenly blue potato gratin. Not wanting it to have a heavy 
cream sauce, I thought that the idea of “cauliflower cream” sounded so 
much more nutritious and delicious. Its kind of surprising that the cream’s main ingredient 
is a vegetable since it has such an undeniably rich taste. Let it be known, though, I don’t 
want to deceive Kenya into thinking he’s getting cream sauce. I want him to know 
that even cauliflower can be the star ingredient of a dish and give you just as much flavor, if not more, than heavy cream.
This is one of those perfect dishes to serve on the fourth because the 
adults will dig it too. I made it for a party and everyone loved the 
red, white and blue theme. Kenya loved peeling apart the layers and 
eating them one by one. Although weelicious stands by the concept that every recipe should be easy, 
fast and fresh, this one might take you a few extra minutes. But for 
me, it was worth it!

Blue Potato Gratin with Cauliflower Cream and Sun-dried Tomatoes (15 Toddler Squares)

1 1/2 Cups Cauliflower Florets
3/4 Cup Whole Milk
1 Garlic Clove
1/3 Cup + 2 Tbsp White Cheddar Cheese, grated
4 Blue Potatoes
12 Sun-dried Tomatoes, oil packed or sun-dried and then rehydrated in hot water for 10 minutes, chopped

1. Preheat the oven to 400 degrees.
2. Place the first 3 ingredients in a saucepan, cover and bring to a boil. As soon as it boils, lower the heat to a simmer.
3. Steam the cauliflower for 6-8 minutes, or until fork tender.
4. Place the cauliflower mixture (you may not need to use all of the milk) and 1/3 cup cheese in a food processor and puree until smooth.
5. Slice the potatoes, preferably on a mandolin or by hand into very thin slices.
6. In a buttered 9×5 loaf pan, make a double layer of potatoes (this will use about 20 thin potato slices).
7. Cover with a tablespoon of the chopped sun-dried tomatoes.
8. Make another layer of potatoes.
9. Cover with a thick layer of cauliflower cream.
10. Make a layer of potatoes.
11. Cover with a tablespoon of sundried tomatoes.
12. Make another layer of potatoes.
13. Cover with a thick layer of cauliflower cream.
14. Spinkle the top with cheese and cover the loaf pan with tin foil.
15. Bake for 45 minutes. Uncover and continue to bake 10 more minutes until cheese becomes golden.
16. Throughly cool, cut into 15 rectangles and serve.

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.

Baby Frittatas (Makes 12 Baby Frittatas)

3 Large Eggs
2 Tbsp Milk
2 Tbsp Parmesan, grated
1/4 Cup Asparagus, diced
3 Sun dried Tomatoes, packed in oil and diced

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 10-12 minutes.
6. Cool and serve.