Baby Frittatas Recipe Video
These baby-frittatas are not only petite and cute, just like a baby's tushy, 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.
Summary
Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelVery Easy
Health IndexHealthyServings12
Interest GroupQuick
Ingredients
| Eggs | 3 Large | |
| Milk | 2 Tablespoon | |
| Parmesan cheese | 2 Tablespoon, grated | |
| Asparagus spears | 60 Gram, diced (about 1/4 cup) | |
| Sun dried tomato pesto | 3 Small, diced (use the ones packed in oil) |
Directions
GETTING READY
1. Preheat the oven 375 degrees.
2. Spray or grease mini muffin tins with oil or butter.
MAKING
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.
SERVING
6. Cool and serve with a dipping sauce or ketchup if you like.
1. Preheat the oven 375 degrees.
2. Spray or grease mini muffin tins with oil or butter.
MAKING
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.
SERVING
6. Cool and serve with a dipping sauce or ketchup if you like.
Chef
