Finger Foods: Frittata Muffins #incredibleEGG
Last week, I mentioned that pediatrician Dr. Deena Blanchard had suggested that I blog about recipes for children at various ages and stages of development. I kicked off with a Berries & Cream Banana Ice Cream for babies who are eating purees—and for their parents who want to eat healthier. This week, I'm tackling finger foods.
This is finger food for babies and parents alike. As I've previously mentioned, I don't think it's necessary for parents to prepare separate meals for their children: if you can cook for everybody at once, your life will be a lot easier! That being said, babies sometimes have different needs; a few simple changes make these frittatas great for the whole family.
Eggs are a fantastic source of nutrition. They're packed with crucial protein, fat, iron, folate, choline, and vitamins A, D, E, and B12. They are easy to chew and have a mild flavor, making them especially appealing for babies. Eggs are also very affordable.
It is often recommended that babies only eat egg yolks until they reach 12 months of age, as the whites are more likely to cause an allergic reaction. For that reason, this recipe includes some Frittata Muffins made with only the yolks. However, the American Academy of Pediatrics now suggests that delaying the introduction of common allergenic foods may not be helpful, even if you have a history of allergies in your family. Sooo...talk to your pediatrician to decide what's best for you and your child.
This recipe can certainly be used simply using whole eggs, if you choose not to separate the yolks and whites. It's also a completely flexible recipe—use whatever veggies you have on hand, whatever leftovers you need to use up, whatever cheese you prefer. By making the individual-sized portions, each family member can also customize the fillings—vegetables, herbs, meats, cheese—in their "muffins."
yields 2 egg yolk frittatas and 6-7 whole egg frittatas
- 6 eggs
- 3/4 cup chopped, cooked broccoli
- 1/3 cup minced orange pepper
- 1/3 cup seeded, chopped tomato
- 2 T chopped chives
- 1/2 cup shredded cheddar cheese
- 1 + 2 T cream or whole milk
- salt and pepper
Preheat oven to 350 degrees. Grease eight or nine cups in a 12-cup muffin tin.
Mix together the chopped vegetables and herbs. Spoon the mixture into the greased muffin cups, so that the veggies are evenly distributed and each cup is about halfway-filled. Sprinkle the cheese on top of the veggies in each cup.
Take three of the eggs and separate the yolks from the whites; place the three yolks into a small bowl and the three whites into a medium bowl. Add the other three whole eggs into the medium bowl containing the whites.
|Nothing like the bright yolks of pastured eggs!|
Scramble the yolks with one tablespoon or milk or cream and pour over two of the muffins cups filled with veggies and cheese. Then scramble the whites and yolks in the other bowl with two tablespoons of milk/cream, and add some salt and pepper. Pour over the six or seven other muffin cups containing the vegetables and cheese. If you'd like, you can sprinkle some additional cheese over the tops of each filled cup.
Bake for about 20 minutes, until the eggs are set. You'll see that the yolk-only frittatas are much denser and won't rise as high.
The frittatas made with yolks are much lighter and puffier—almost like little souffles.
You can eat these right away, or keep in the fridge till you need them—just re-heat in the microwave and you're all set! These are also super portable, so take them with you on the road, or pack 'em in a lunch box!