Mini Vegetable Frittatas

By DrChef

Prep: 30 minutes Cook time: 30 minutes Calories: 150/serving

Good things—veggies and cheese—come in small packages. One frittata for little kids and two or three for big kids or adults make a meal. Use any mix of vegetables, and try subbing chopped ham for the tomatoes.

Ingredients

• 2 tablespoons olive oil, plus extra for oiling muffin tin
• 4 scallions, sliced thin
• 2 medium zucchini, cut into 1/2-inch pieces
• 1 medium red pepper, cut into 1/2-inch pieces
• Pinch dried oregano
• 8 large eggs
• 1/2 cup half-and-half
• Salt and pepper to taste
• 3 ounces (1 cup loosely packed) softened sun-dried tomatoes, chopped
• 4 ounces (1 cup) shredded Swiss cheese

Details

Servings 12
Adapted from workingmother.com

Preparation

Step 1

1. Preheat oven to 350F. Have the kids generously oil a 12-cup muffin tin. Place tin on a large rimmed baking sheet.

2. While kids watch, add 2 tablespoons olive oil to a large skillet over medium heat. Older kids can add scallions, zucchini, pepper and oregano, and stir to combine. Cook 10 minutes, stirring every minute or so, until vege-tables begin to soften. Remove vegetables from heat and cool 5 minutes.

3. Help kids carefully break eggs into a medium bowl and whisk together with half-and-half until thoroughly mixed. Season with salt and pepper to taste.

4. Stir sun-dried tomatoes and cheese into vegetables, then divide mixture evenly among the prepared muffin cups. Pour egg mixture over vegetables very slowly, using a ladle or spoon or pouring from a pitcher. Fill muffin cups to the top.

5. Carefully place in oven and bake 25 minutes, until frittatas are puffed and golden and egg mixture has set. Let cool 5 minutes in tin, then run a thin knife blade around the inside of each cup to loosen. Carefully lift or tip out frittatas onto a serving platter. Serve warm or at room temperature.