Frittatas are a great way to get extra greens into kids or toddlers. Finely chopped kale, spinach or broccoli is gobbled up when it’s smothered in eggs and cheese.
I’ve been wanting to try some new lunch options for Lil, and tweaked a mini-spinach-frittata recipe that I found. They were a hit!
I’ve used this recipes for mini-muffins, full-sized muffins or ramekins by adjusting the baking time. They keep for a few days refrigerated, or can be frozen for later use.
Mini-Spinach Frittata (print recipe)
- 1 tbsp olive oil
- 1/2 large onion, finely chopped
- optional clove garlic, minced
- 10 oz frozen or fresh spinach, kale or broccoli, finely chopped
- 1 tsp oregano (optional)
- 6 eggs
- salt and ground pepper to taste
- 1/2 cup shredded cheese of choice (I prefer mozzarella or feta)
Preheat oven to 350 degrees. Heat oil, and saute onion and garlic 2-3 minutes. Add greens or broccoli and cook until tender. Beat eggs in large bowl until frothy. Add salt and pepper to eggs. To assemble, fill greased muffin cups 3/4 full with spinach mixture and sprinkle with cheese. Spoon egg mixture in and fill to the top. Bake 40 minutes for ramekins, 30 minutes for large muffins and 15-20 minutes for mini muffins, or until egg is set and muffins turn light brown.
Makes 5 ramekins, 8 muffins or 24 mini muffins.
For a regular sized frittata, saute veggies in a 9 inch cast iron (or oven proof) skillet until soft. Add egg mixture and cheese and cook another 3-4 minutes, until the bottom begins to set. Preheat oven to broil and transfer pan to oven. Broil for two minutes, or until the egg is cooked through and it begins to brown on top.