I’m forever looking for new foods to feed Prim, or even just a new way of introducing something she’s already had. And since I work full-time and still make dinner for people other than Prim on a semi-regular basis, I prefer to cook things for Prim that freeze well and will last beyond a couple of meals.
Last Sunday I was at Whole Foods staring at the vegetables, trying to figure out what to cook for Prim when I saw some delicious-looking spring onions. Once I saw those I had the idea of a frittata, because one of my all-time favorite frittatas is chock-full of spring onions.
Rather than making the frittata in my giant Le Creuset braiser, I decided to make miniature single-serving frittatas in a muffin tin so that they would be easier to freeze and store for later.
Mini Frittatas (for you AND baby)
makes about 17 muffin-sized frittatas
- 5 small yukon gold potatoes, diced
- 3 large spring onions, small dice
- 12 eggs
- 1/2 cup half and half or milk
- 4 oz / 1 cup grated swiss cheese
- Olive oil
- Salt and pepper
- Preheat oven to 425°. Drizzle diced potatoes with olive oil, salt and pepper, toss to combine and place in a single layer on a baking sheet. Bake until a knife pierces potatoes easily — about 10 minutes.
- While potatoes are baking, heat some olive oil in a saute pan over medium heat. Add diced spring onions to pan, season with salt and pepper, and cook until soft and translucent — about 5 minutes.
- Once potatoes and onions are cooked, toss them together and spoon into greased muffin cups — about 1 tbsp per cup (should cover about 17 muffin cups).
- Whisk together eggs and half and half, season with salt and pepper, then stir in cheese. Pour into muffin cups, covering potato/onion mixture, until muffin cups are almost full.
- Lower oven temperature to 375° and bake until frittatas are puffed and set in the middle — 10 to 12 minutes. Loosen frittatas with a rubber spatula and let cool on a wire rack. Store in the fridge or freeze.