My husband makes fun of me because he says that I think anything that is small is “cute.” And he’s pretty much right. Except for spiders…spiders are SO not cute. Most other little things, though, I kind of adore. They just make me happy.
Food is no exception. Lately, I’ve been miniaturizing some of my recipes (just because it’s fun), and I’m realizing that so many foods are more enjoyable when they’re itty-bitty. I’m not the only one who thinks so either. It turns out, my boys are much more inclined to eat something if it’s bite-sized. Little Man has even picked up my phrasing, exclaiming in his little high-pitched voice, “Look, Ma, it’s so cuuute!”
For all of you who share my love of little things, I’m starting a new series around here called “Kid-sized food”. Over the next several weeks, I’ll be sharing some of the different mini-food recipes that my family loves.
Bonus: bite-size usually equals finger food, and no utensils means fewer dishes!
First up are these delectable little Mini Egg Frittatas.
Little Man ate SEVEN of these the last time I made them. They’re fancy enough to make for a brunch with friends, but simple enough to please my hungry little hippos. Hopefully you’ll find a place for them on your table, too. Enjoy!
Mini Egg Frittatas
Note: I have experimented with all kinds of meat in these frittatas: bacon, cooked crumbled sausage, diced deli ham, and–my favorite–leftover diced ham from Easter or Christmas (or whenever). They’re all great options, and it’s one of the reasons I love this recipe–it’s so versatile!
- Nonstick vegetable oil cooking spray
- 8 large eggs
- 1/3 cup whole milk
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 ounces diced ham, or meat of choice (see note above)
- 3/4 cup cheddar cheese, divided
- 1/3 cup finely chopped spinach leaves
- Preheat oven to 375 degrees.
- Spray your mini muffin tin (mine has 24 cups) with cooking spray.
- Whisk together eggs, milk, salt, and pepper. Make sure the eggs are well beaten.
- Using a wooden spoon or rubber scraper (unless you like when chunks of ham get stuck in your whisk), stir in the ham, 1/2 cup of the cheese, and spinach.
- Fill muffin cups almost full with the egg mixture. I recommend using a cookie scoop for this rather than pouring straight out of the bowl so that you get some of the good, heavy cheese and meat in each cup that has a tendency to sink to the bottom if you just pour. Sprinkle the remaining 1/4 cup of cheese on the tops, and bake for 10-12 minutes, until puffed and set.
- Run the edge of a knife (plastic knives work best) around the edge to loosen the frittatas and remove to a platter. Serve immediately.
Source: adapted from The Girl Who Ate Everything. I changed some amounts, types of cheese, as well as cooking time.
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