I love to cook. I love it when cooking is also easy and good for you too! A high school friend of mine posted these quick little ditties on her fb page and inspired me to make them for the kids. Unfortunately, I was only able to make them now! They were fabulous, so I will definitely be making them again. I might even change it up a little bit with some of the ingredients.
For those of you who may not know, frittatas are like quiche without the crust. I grew up eating frittatas often in my Italian/American/Filipino household. My grandmother would make “peppers and eggs” and my mother would make “potatoes and eggs.” Basically, they are like big omelets and in our house we made them in a big cast iron pan that was probably heavier than I was until I turned 7 years old. Ok, maybe I’m exaggerating a bit, but you get the point…it was a BIG pan. When I was in college, I had a friend who LOVED “zucchini tomatoes and eggs”. Guess what, she was Italian American too. I love the idea of making these frittatas in the mini muffin pans because my kids love to eat anything that they can pick up with their hands. They have little hands, so it’s perfect if the frittatas are made just for them!
By the way, Gelli LOVED them. So, not only were they super simple to make but if it makes my baby happy-it makes me happy too! Gelli was able to gobble up four mini frittatas as well as the “heal” of a fresh whole wheat baguette, tomatoes, and oranges. Even my friend, Vangie was surprised with how much she ate!
What’s better than enjoying freshly baked frittatas? Why, enjoying freshly baked frittatas with your sister, of course!
I was able to make 48 mini frittata from this recipe.
1/2 cup shredded cheese of your choice (more won’t hurt)
1 cup cooked quinoa seasoned with salt and pepper only
1 cup fresh chopped raw broccoli
dry spices-salt, pepper, mustard, garlic powder
Mix all ingredients together and pour into greased mini muffin tins.
Bake at 350 for about 10 mins.