- 12
- 5 mins
- 20 mins
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
Step 1
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:
(Makes 12 Baby Frittatas)
Preheat the oven 375 degrees.
Whisk the eggs and milk together. Add the cheese, tomatoes and
Add a heaping tablespoon of egg/vegetable mixture to each muffin cup.
these are awesome! I used a silicone mold similar to the one seen in the video and added a little prosciutto for fun.
Do the asparagus have to be cooked before adding to the egg?
Just a small tip. When I made these I used a small bowl with a spout so that the egg mixture poured into each tin without mess. Egg mix comes out pretty quick
I just made these with yams and broccoli. I’ve never made or tasted fritatas before, so forgive my questions: are they suppose to taste like little veggie omletts? How did you get your so look so fluffy? Mine came out looking like coins. ( one of the eggs I used had two yolks, is that what made the difference?)
Beating your eggs will make it fluffy (you get the fluffiness from the egg white) – I believe the 2 yolk egg made them less fluffy.
I sprayed the tins with oil but they still stuck to the pan. The same thing happens when I make the quiche. Any tips?