So these frittatas may not be the prettiest things in the world but my girlie loves them. I recently bought the Weelicious cookbook and this was the first recipe I tried. These frittatas are great because you can swap out the veggie ingredients for whatever is in your fridge.

I’ve packed these in Juliet’s lunches and have been giving them to her for breakfast.  They would also be nutritious snacks.

Baby Frittata (recipe via Weelicious cookbook)

Ingredients

3 eggs
2 Tablespoons of milk (I use Organic Whole Milk)
2 Tablespoons of grated Parmesan (I had shredded cheddar so that’s what I used)
1/4 cups diced asparagus
1/4 cups diced tomatoes (original recipe calls for sun-dried tomatoes)

Preparation

Preheat the oven to 375 degrees and spray or grease 12 mini muffins cups with oil or butter.

In a medium bowl, whisk the eggs and milk together.  Stir in the remaining ingredients.

Place a heaping tablespoon of the egg/vegetable mixture in each muffin cup.

Bake for 12 to 14 minutes, until golden and set.

I liked these, too.  You can double the recipe and fill a regular size muffin pan for a brunch with friends.  The minis would be great appetizers for a cocktail party.  I’m a big fan of recipes that work for baby and momma.

Excited to try more of Weelicious recipes for my girl.