I like to make these mini frittatas because they are easy to make and full of nutrients. What’s great about this frittata is that all you need to do is put all the ingredients in a bowl, mix it and bake it. It is that simple! Best of all, you don’t need to cook anything on the stovetop. All the baking is done in the oven.

Here are some of the nutritional benefits:

Broccoli: Folate, Antioxidant, Vitamin A, Vitamins C & E, fiber

Swiss Chard: Vitamins A, C and K, Magnesium, Potassium, Iron and Fiber.

Red Peppers: Vitamin A, Vitamins C&E, folic acid, fiber

I served the frittata to my toddler with organic plain whole milk yogurt and steamed vegetables.

Step By Step Instructions:

Preheat the oven to 375 Degrees Fahrenheit.

Wash and pat dry 1/2 of a broccoli bunch, 1/2 of a red pepper, and 2 swiss chard leaves. Set them aside.

Add 8 large eggs to a medium bowl and whisk it.

Add 1/2 cup of whole milk (can use water or almond milk). Mix

Add 1/2 teaspoon of salt . Mix

Note: May leave the salt out entirely, or may ladle some without the added salt into muffin tins, then add the salt to the bowl, to taste, for the rest of the family.

Dice the broccoli and red pepper into small chunks. Also remove the stem from the swiss chard and finely mince the leaves along with 1 garlic clove. When using the broccoli’s stem, I like to cut it thinner and a bit smaller than the florets because the stem takes a little bit longer to cook.

Note: Measurements- Broccoli was 2 cups diced and red pepper was 1/2 cup diced.

Grate, 3/4 cup of grated cheddar cheese and 1/4 cup of grated monterey jack cheese, or you may also only use 1 cup of grated cheddar cheese (may use any kind of cheese)

Add everything to the egg/milk mixture.

Mix well

Spray the muffin or cupcake pan with nonstick cooking spray. Or you may also grease it with extra virgin olive oil or coconut oil. This will help the frittata from sticking to the pan.

Ladle the mixture into the pan making sure not to over fill because these will puff up a bit. I filled mine up 3/4 of the way up.

Place it in the 375 Degree oven and allow it to bake until they are puffed and set in the middle, which can take about 20-30 minutes.

Let it sit for 5-10 minutes

I removed the frittata from the pan by running a small offset spatula around the edges. This loosened it up which made it easier to take out.

Allow it to cool before serving it to your child.

I served the frittata to my toddler with organic plain whole milk yogurt and steamed vegetables.

Serving

For me and my husband, I served the frittata with a side of salad. The salad consisted of chopped romaine heart, kale, dried cherries, pumpkin seeds and a extra virgin olive oil/apple cider vinegar vinaigrette.

***Whole pumpkin seeds shouldn’t be given to infants or to toddlers. The American Academy of Pediatrics (AAP) finds it a choking hazard for children who don’t have all their molars and aren’t advanced chewers. Therefore, they believe it is safe for children over the age of 4.

Recipe

Broccoli Cheddar with Swiss Chard Frittata

Makes 12 individual Frittatas

Ingredients:

2 cups small diced broccoli
1/2 cup small diced red pepper, or half of a red pepper
1 garlic clove
8 large eggs
1/2 cup whole milk (can use water or almond milk)
3/4 cup grated cheddar cheese (can use any cheese)
1/4 cup of grated monterey jack cheese
2 swiss chard leaves
1/2 teaspoon salt. (optional) *
- Note: May leave the monterey jack cheese out and only add 1 cup of grated cheddar cheese

* Salt is optional if going to be served to infant

Instructions: