So, we all know what a frittata is, right? A Spanish style omelet. Instead of folding it over, you pop it under the broiler to cook through.
When my older son was about one and a half, he started refusing all foods he couldn’t easily feed himself with his fingers. I started making fritattas after I realized scrambled eggs were too messy. With a fritatta, I could cut it up into little finger friendly squares.
I quickly realized he would eat any type of frittata and I started loading them with baby spinach, zucchini, and bell peppers.
Here's how I do it:
In a non-stick omelet pan, cook up your meat (if you are using any) first. Italian sausage, ham, breakfast sausage...whatever
Next, toss in your chopped veggies. I've done zucchini, baby spinach, bell peppers, onions, tomatoes..anything you have on hand really.
Whisk up your eggs, add a splash of milk or water (however you like to do it) pour the eggs over your meat and veggies. Jiggle the pan around a little and push in the edges. When the bottom is set, but the top is still runny, add your cheese. My kids like goat cheese crumbles, but anything you have works.
Now pop the entire pan under your broiler set on high to finish cooking. The frittata will puff up when it is done. Let it cool and cut it anyway you like. Bon appetite!
Now that he is almost four, I have officially lost the veggie battle, but I still make him frittatas. They are a great make ahead, last a few days in the fridge, and you can make a breakfast sandwich with a frittata square by tossing it into an English muffin. When we are expecting a crowd, I turn my frittata into an egg bake by adding all of the ingredients to a pan and baking it at 350 for about 50 minutes. I have found the ratio of eggs to cream be 12 eggs to 3/4 cup of half and half when making a good egg bake. It doesn't get puffy like the frittata method, but it is great for a crowd.
