Mini Frittatas (A Recipe)
These mini frittatas are seriously awesome. They can be customized to suit your dietary needs and preferences. The ones pictured are Whole30-friendly and Paleo!
If your baby has a dairy issue, THIS IS PERFECT for you.
The base of a frittata is EGGS with a little milk, and then extra ingredients that you choose. I’ve got four ideas for fillings for you.
- A to Z: asparagus and zucchini
- BLT: bacon, lettuce, and tomato
- Florets: broccoli and cauliflower
- Greens: spinach and leeks
Obviously you can add whatever you want! But these are some fun combinations for you to try. The BLT and Greens need to be cooked down a little beforehand. The A to Z and Florets? They can just be tossed straight into the baking dish!
Each one of the frittatas pictured contains 2 eggs, so it could be two breakfasts for your baby and 1 breakfast for you. Additionally, you could pour the mixture into regular or mini muffin tins. Or you could pour the entire mixture into one big baking dish and make a full-sized frittata.
I saw these cute little mega-muffin cups and HAD to buy them. Then I HAD to figure out what to do with them. Since I loved them so much, I want to give two of you a chance to win a set of these little cups! See the giveaway HERE!
makes 4 adult servings or 8 baby servings: these are fine for age 6 months+ (as long as there’s no history of an egg allergy)
- 8 eggs
- 1/4 cup almond milk (sub whole milk if you’d prefer)
- 1 pinch salt
- A to Z: 2 asparagus spears chopped + 1/2 zucchini chopped
- BLT: 1 piece bacon chopped + 2 big pieces lettuce + 5-6 cherry tomatoes halved
- Florets: 5 broccoli florets + 5 cauliflower florets
- Greens: 1 cup baby spinach + 1 leek (just the white part) chopped
- Preheat the oven to 375 degrees F.
- If you’re making the BLT or the Greens, cook your fillings first. For the BLT, cook down the bacon. Then add the lettuce until it wilts. Then add the tomatoes. For the Greens, cook down the leek, then add the spinach until it wilts. If you’re making one of the other two, skip to step 3.
- In a bowl, mix the eggs, milk, salt, and fillings.
- Pour into either muffin tins or a glass baking dish.
- Bake for 18-25 minutes. The small muffins will take less time than a full-sized baking dish version.
This will freeze well! If you make individual ones, simply let them cool and place them into a freezer bag. These should be good for about 1 month. Also, you can place them in an airtight container in the refrigerator for about 1 week. To reheat, I prefer popping them (cold) into the oven for 10 minutes at 350 degrees F.