Kids

Mini Veggie Frittata Cups

Soft, colorful egg cups packed with finely chopped vegetables and a little cheese, made in a muffin tin so they are easy for kids to hold and eat. They are gentle in flavor, tender in texture, and work well warm or at room temperature.

Ingredients

• eggs4
• milk2 tbsp
• carrot, finely grated1/4 cup
• zucchini, finely grated and squeezed dry1/4 cup
• red bell pepper, finely diced2 tbsp
• sweet corn kernels, cooked2 tbsp
• shredded mild cheddar or mozzarella1/4 cup
• scallion, very finely sliced1 tbsp
• salt1/8 tsp
• black peppera small pinch
• butter or oil, for greasing1 tsp

Method

1. Heat the oven to 350°F (175°C) and lightly grease 4 muffin cups.
2. In a bowl, whisk the eggs with the milk, salt, and pepper until smooth.
3. Stir in the grated carrot, squeezed zucchini, bell pepper, corn, scallion, and cheese.
4. Divide the mixture evenly among the muffin cups, filling each about three-quarters full.
5. Bake for 16 to 18 minutes, until the centers are set and the tops look lightly puffed.
6. Let the frittata cups cool for 3 to 5 minutes, then loosen and lift them out gently.