These individual serving size frittatas are great for a quick breakfast. I used squash and zucchini, but you can substitute any combination of veggies. Put one between an english muffin with cheese for a quick egg sandwich.
Servings
6 muffins
Ingredients
- 1/4 cup chopped zucchini
- 1/4 cup chopped squash
- 4 eggs
- 1/4 cup cubed gruyere cheese
- 1 tablespoon milk
Directions
- Preheat the oven to 350 degrees.
- Saute the zucchini and squash for about 5-8 minutes until soft.
- Crack the eggs into a large mixing bowl and whisk together with veggies, cheese and milk.
- Add salt and pepper to taste.
- Oil the muffin cups with a sprinkle of olive oil or cooking spray.
- Divide the egg mixture evenly amongst the muffin cups.
- Bake for about 15 minutes or until the eggs are set. Top with shredded cheese.
{ 3 comments… read them below or add one }
Just made this tonight – added my own twist with diced mushrooms, salmon, spinach, onion, and some colby jack cheese. Can’t wait to see if my 3 year old will gobble it up tomorrow – I finally decided she’s had one too many bowls of Cheerios at this point for breakfast.
Thanks for the inspiration – I love the idea of mini-frittatas! Perfect for little preschooler & toddler hands.
My husband & I love love loved this recipe! We were so excited to try a new egg recipe- for some reason we can’t get our daughter (12 mos) to eat eggs, except egg salad. (But that doesn’t count. The mayo gets her every time- she’s a huge fan of mayo.) She turned her head in refusal. :/
Oh no, she didn’t eat it? I sometime put one between bread with cheese as an egg and cheese sandwich. Have you tried Weefuls? We did a giveaway of them with the last contest, and you can make one version of the “crepe/waffle” with eggs. It might be a good way to work eggs in your daughters diet!