Veggie-Packed Mini Frittatas: A Crowd-Pleasing Starter for Kids and Families

Looking for a healthy and delicious starter that will please both kids and adults? These Veggie-Packed Mini Frittatas are the perfect choice. They're nutritious, easy to make, and packed with colorful vegetables, making them a hit at any family gathering. Plus, they're portioned perfectly for a group of 10 people, ensuring everyone gets their share.

Why These Mini Frittatas Are a Hit

- Kid-Friendly: The small, handheld size of these frittatas makes them fun and easy for kids to eat.

- Nutrient-Rich: Loaded with vegetables like spinach, bell peppers, and zucchini, these frittatas provide essential vitamins and minerals.

- Customizable: You can easily swap in your family's favorite veggies or add some lean protein like turkey or chicken for an extra boost.

- Make-Ahead: These can be prepared in advance and served either warm or at room temperature, making them perfect for stress-free hosting.

Recipe: Veggie-Packed Mini Frittatas

Ingredients:

- 12 large eggs

- 1 cup spinach, finely chopped

- 1 cup bell peppers (mix of red, yellow, and green), finely diced

- 1 cup zucchini, grated

- 1/2 cup red onion, finely chopped

- 1/2 cup cherry tomatoes, halved

- 1/2 cup shredded low-fat cheese (optional)

- 1/4 cup milk (dairy or plant-based)

- 2 cloves garlic, minced

- 1 tsp olive oil

- 1 tsp dried oregano

- 1/2 tsp salt

- 1/4 tsp black pepper

- Non-stick cooking spray or extra olive oil for greasing the muffin tin

Instructions:

1. Preheat the Oven: Set your oven to 375°F (190°C). Grease a 12-cup muffin tin with non-stick cooking spray or a little olive oil.

2. Sauté the Vegetables: In a large skillet, heat 1 tsp of olive oil over medium heat. Add the garlic, onions, and bell peppers. Sauté for about 5 minutes until the vegetables start to soften. Add the spinach and zucchini, and cook for another 2-3 minutes until the spinach is wilted. Remove from heat and set aside to cool slightly.

3. Whisk the Eggs: In a large mixing bowl, whisk together the eggs, milk, oregano, salt, and black pepper. If you're adding cheese, stir it into the egg mixture.

4. Combine Ingredients: Add the sautéed vegetables to the egg mixture and stir until well combined.

5. Fill the Muffin Tin: Evenly divide the egg and vegetable mixture among the 12 muffin cups. Place a halved cherry tomato on top of each frittata for a burst of color.

6. Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the frittatas are set and lightly golden on top.

7. Serve: Let the frittatas cool in the tin for a few minutes before removing them. Serve warm or at room temperature.

Serving Suggestions:

- Dipping Sauces: Serve these mini frittatas with a side of ketchup, salsa, or a light yogurt-based dip.

- Pair with a Salad: For a more substantial starter, pair these frittatas with a fresh green salad or a simple fruit platter.

Why You'll Love This Recipe

These mini frittatas are a breeze to make and are perfect for feeding a crowd. They’re an excellent way to sneak more veggies into your kids’ diets without compromising on flavor. Whether you're hosting a family brunch, a birthday party, or a casual get-together, these healthy and tasty frittatas are sure to be a crowd-pleaser.

Enjoy making this easy, healthy starter, and watch it become a family favorite in no time!

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Feel free to adjust the veggies or add your own twist to this recipe, and let me know how it turns out in the comments! Happy cooking!