Cooking for Munchkin
Until the day Munchkin can enjoy the wonder of a runny yolk, frittata’s gonna be her go-to egg dish. I gave her hard boiled eggs, steamed eggs, and scrambled eggs before, but she’s just not that into it. Perhaps she’s not into fully cooked eggs itself, which I can sympathize. Mixing a rich amount of chopped vegetables was the key to get her interested.
I made muffin pan frittatas for Munchkin several times now and learned that the hardest part of the job was scrubbing egg residue out of the metal pan afterward. Muffin cup liners make the cleanup easier but a bit of frittata sticks to the liners. So I got a silicone pan, promising myself to make much use of it, and it is a breeze to take the frittatas out and clean up.
(24 mini muffin frittatas)
6 eggs, 1 zucchini, 3 shitake mushrooms, 1 minced garlic clove, 1 tsp sesame oil, 1/2 tsp miso, 1/4 tsp pepper, 1 cup bread crumb (optional)
a. Preheat the oven to 350 F
b. Grate the zucchini and chop the mushrooms. (When grating vegetables, wear a protective glove; lesson learned from experience.)
c. Lightly beat the eggs. Then add the zucchini, mushrooms, minced garlic, sesame oil, miso, and pepper to the eggs and mix well.
d. Sprinkle bread crumbs into the muffin cups to create a base. Spoon the egg mixture into the muffin cups. Bake for about 25 minutes.
To be honest, I wondered if I should have seasoned them more aggressively with miso. But miso has a high level of sodium and Munchkin enjoyed the frittatas as is. I enjoyed mine dipped in homemade mayo, and we were all happy.
Munchkin is gaining confidence in walking and loves to roam around. I figure this would be a great on the go snack for Munchkin since frittatas can be eaten hot or cold, and I can pack veggies, eggs, bread, and any extra goodies into a mini muffin.