Baby Frittatas are not only petite and cute, but they’re simply delicious. Your little one will love them for any meal.
Baby Frittatas a perfect meal for your little ones, but be ready for adults to love them too! There were several adults over when I made them and we left the kids with only two. Whoops! Good thing these are so fast and easy to make, so I could easily whip together another batch. Even better is that every baby-frittata has protein from the egg, two vegetables and a dairy so you can feel good about feeding these to your toddlers! Plus making them in a muffin tin is a fun way to vary serving eggs.
Asparagus is a nutrient-dense vegetable high in folic acid and also a good source of fiber. Their beautiful, bright green color makes them irresistible to wee ones, in my experience. 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.
This recipe is so easy to make that I would make it several times a week when my kid’s were babies. They loved these frittatas and couldn’t get enough! They’re a great finger food for toddlers, and since they’re made with real food, your older kids (or parents!) will love them too! You can have them for any meal of the day and for an added protein boost, try making them with all egg whites.
I use asparagus and sun dried tomatoes for these frittatas, but you can easily sub any vegetables you have on hand. That’s what makes this recipe so great! It’s fully customizable to your taste preference, and what you have in your refrigerator at the time. If your kids love this recipe as much as mine do, you should also try this Veggie Filled Frittata or my Ham and Asparagus Quiche!
I know your kids will love this recipe. Let me know in the comments what you think!
- 3 large eggs
- 2 tablespoons milk
- 2 tablespoons parmesan cheese, grated
- 1/4 cup asparagus, diced
- 3 sun dried tomatoes, packed in oil and diced
- 1/4 teaspoon kosher salt
- Preheat the oven 375 degrees.
- Spray or grease mini muffin tins with oil or butter.
- Whisk the eggs and milk together. Add the cheese, tomatoes and vegetables.
- Add a heaping tablespoon of egg/vegetable mixture to each muffin cup.
- Bake for 12-14 minutes.
- Cool and serve.