My son started kindergarten this year. And here it comes the picky eating adventure because he’s never been an easy feeder. When it comes to school lunch, I knew it’s going to be a drama.
Many attempts had already been rejected, including these mini frittatas. I am still posting the recipe here because they are truly tasty. My daughter ate two in a row when they just came out of the oven. I personally think they look cute and I love the flavour. I just wish someone could explain to me whey my son only took a bite of it at school.
Good luck with your kids.
Ingredients (8 mini frittatas):
6 large eggs
1/3 cup heavy cream
3 slices of deli meat of your choice (turkey, ham or roasted beef), roughly chopped
a handful of baby spinach, briefly chopped
1/4 cup frozen corn
1/3 cup shredded cheese of your choice
salt and pepper to taste
Preheat oven to 350F. Grease muffin tin or line with muffin liners.
In a large bowl, mix together eggs and cream until well combined.
Add remaining ingredients and mix well.
Spoon batter into the prepared muffin tin, about 3/4 full. Transfer muffin tin to oven and bake for 18 to 20 minutes. Transfer muffin tin to a wire rack and let cool completely.
Use a pairing knife to run around the edges of the frittatas to release them from the muffin tin.
The frittatas can be frozen up to a month. Reheat in microwave before serving.