Two-bite frittatas

By Julie Van Rosendaal on April 23, 2013
Not only are single serving frittatas a handy way to nibble protein and veggies – they’re perfect for toddlers as well. Use any combination of meat, cheese or veggies you like. It’s also a great way to use up produce that’s starting to wilt.

Tip: Leftover baked potatoes or pasta work well in these wonders!


canola or olive oil, for cooking
1/2 red pepper, seeded and diced
1 cup (250 ml) mushrooms, sliced
1/2 cup (125 mL) diced cooked ham or sausage (optional)
1 cup (250 ml) baby spinach, torn
1-2 leftover cooked potatoes, cubed (optional)
6 large eggs
1/4 cup (60 ml) milk or cream
1/2–1 cup (125–250 ml) grated or crumbled cheese salt and pepper


1. In a large, heavy skillet, heat a drizzle of oil over medium-high heat and saute the red pepper and mushrooms (or any other sturdy vegetables you want to use) for 4–5 minutes, until soft and any excess moisture has cooked off. Add the ham, spinach and potatoes, and cook for a minute or two, until the spinach wilts. Set aside to cool slightly.

2. Meanwhile, preheat the oven to 350˚F. In a medium bowl, whisk together the eggs, milk and cheese, reserving about a third of the cheese to sprinkle on top. Season with salt and pepper.

3. Stir the cooked vegetable mixture into the egg mixture.

4. Spray a regular or mini muffin tin with nonstick spray and fill each 3/4 full with the egg mixture. Sprinkle each with a bit of grated cheese. Bake for 18-20 minutes (whether they’re in the small or large muffin tin, the cooking time is about the same), until puffed and golden. Run a thin knife around the edge of each to remove from the pan. Serve hot, warm or cold.

Makes about 1 dozen large or 2 dozen small frittatas.

Originally published in ParentsCanada magazine, May/June 2013.

By Julie Van Rosendaal | April 23, 2013

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