Baby Frittatas

By devogirl

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.

Ingredients

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

Preparation

Step 1

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.