This recipe courtesy of Dr Yum Project
- 8 eggs
- ⅓ cup milk
- 1 teaspoon salt more to taste
- ⅛ teaspoon black pepper more to taste
- 1 tablespoon olive oil
- 1 onion finely diced
- 2 cups peeled and finely diced sweet potatoes
- 3 cups finely chopped swiss chard can also use kale or spinach
- 1 teaspoon finely chopped rosemary fresh preferred but can substitute dried
- ¼ cup grated parmesan cheese
- Preheat oven to 375 degrees. In a medium sized bowl beat eggs, milk, 1 teaspoon salt, and 1/8 teaspoon pepper, and set aside. Grease two muffin tins with butter or oil. In a large skillet, heat olive oil on medium heat. Cook onions 2-3 minutes until slightly soft. Add sweet potatoes and cook about 4-6 minutes until soft. Add Swiss chard and rosemary, and cook another 4 minutes or so, until greens are all wilted. Add additional salt and pepper to taste. Fill the bottom of each muffin tin with about a tablespoon of cooked vegetables. Spread the vegetables evenly until all 24 cups are filled. Place 1-2 tablespoons of egg mixture into each of the cups, nearly covering the vegetables. Bake about 10-12 minutes. Take tins out and sprinkle a pinch of parmesan cheese on each little frittata. Place back in the oven for another approximately 5 minutes until cooked through (watch carefully so they don’t brown too much). Remove each frittata with a silicone spatula and serve warm.
- Eggs are a great soft food for babies, and in this recipe babies also get introduced to soft cooked veggies. For most babies eggs are a safe first food, but talk to your pediatrician in case you have a concern about food allergies, especially if there is a strong family history. Smash into smaller pieces for baby to pick up and eat.
Calories: 140kcal | Carbohydrates: 9g | Protein: 8g | Fat: 8g | Saturated Fat: 2.5g | Potassium: 270mg | Fiber: 1g | Sugar: 3g | Vitamin A: 640IU | Vitamin C: 6mg | Calcium: 90mg | Iron: 1.5mg