Serve these super-simple, soft frittatas with yogurt topped with chia seeds to dunk in and a simple salad of tomatoes, cucumber, and, for a bit of crunch, some sesame seeds says Janini Ram Narayan.
Veggie-Packed Mini Frittatas
Yield: 12 Mini Frittatas
Cooking Time: 12 Minutes
Total Time: 20 Minutes
2 teaspoons room temperature unsalted butter, to grease
2 tablespoons milk
2 tablespoons grated broccoli
2 tablespoons grated courgette
¼ cup grated cheddar cheese
1 teaspoon finely chopped basil
1 pinch paprika
Salt, to taste
Preheat oven to 350°F. Grease a mini muffin tin with butter. In a bowl, beat the eggs, add the remainder of the ingredients, and mix well. Pour the mixture into the muffin tin and bake for 12 minutes, or until the eggs are golden on top.
Extract from The Organic Baby Food Book by Janani Ram Narayan
Available from https://www.cidermillpress.com