Like so many parents, one of our resolutions for the new year is to encourage our kids to eat more vegetables.
This can be a daily struggle, so when we find a trick or recipe that works, we’re over the moon! We’ve started using breakfast as an opportunity to set the tone for a healthy day by getting in a serving of fruits and veggies. Smoothies often do the trick, but we were looking for a recipe our kids could help create. These yummy frittatas are quick and easy, and work well with almost any veggies you have on hand–make it Italian or American by subbing parmesan or cheddar. They heat up well the next day, so you can make them ahead!
Mini Greek Frittatas
¼ cup whole milk
½ cup red onion, chopped (1/2 small onion)
¼ cup cherry tomatoes (1/4 of a pint of cherry tomatoes)
¼ cup Greek black olives without pits, finely chopped
5 oz bagged, rinsed spinach leaves
2 oz feta cheese
3 Tbs extra virgin olive oil, plus more for drizzling
Salt and freshly ground pepper
1. Preheat the oven to 400 degrees.
2. In a small 8 inch frying pan, heat the olive oil over medium heat.
3. Add the onions and a pinch of salt (this makes the onions “sweat”) and saute until translucent, about 5 minutes.
4. Add the spinach and wilt it for about 1 minute, tossing it well with tongs in the pan.
5. Season with a little salt and pepper and remove from the heat.
6. Whisk eggs with milk and a pinch of salt and pepper in a large bowl until foamy.
7. Transfer to a liquid measuring cup for easy pouring.
8. Grease a mini cupcake tin liberally with a pastry brush and olive oil.
9. Add a bit of the spinach mixture, a pinch of chopped cherry tomatoes, a pinch of chopped black olives, and a pinch of feta cheese to each well.
10. Now pour whisked eggs over the filling in each of the wells, being careful not to overfill.
11. Bake until puffy and golden brown, about 12-15 minutes.
Makes 8 servings of 3 mini frittatas each