Need quick dinner ideas? Try breakfast for dinner!
Breakfast for dinner is one of our favorite nights of the week—my kids like to call it Backwards Day. One of our favorite breakfast for dinner recipes is Mini Frittata, an easy recipe from my book The 52 New Foods Challenge.
Baked with eggs and your favorite seasonal veggies, this easy Mini Frittata recipe is one of my go-to dishes because it is so easy and delicious. Pair it with Crispy Sweet Potato Fries and Roasted Brussels Sprouts Chips to round out your colors.
It is also perfect for personalizing! When you make this recipe, setup the ingredients DIY-style, so everyone can make their own mix. Encourage everyone to make two for themselves and two to share. Then trade. That way everyone gets a taste of something new.
Join us for a 52 New Foods Kids Cooking Class at Williams-Sonoma to learn how to make this easy mini frittata recipe and a few other delicious breakfast dishes. Saturday May 2nd, 10am, all stores nationwide! For the full schedule of upcoming classes, check out our calendar of events: 52 New Foods Kids Cooking Classes at Williams-Sonoma.
Download the free class materials here: Breakfast for Dinner: Mini Frittata
Mini Frittata
Prep time: 10 minutes
Cook time: 30 minutes
Makes 12 muffins
Ingredients for Mini Frittata:
2 tablespoons extra-virgin olive oil
½ large white onion, cut into ¼-inch pieces
1 medium red potato, cut into ¼-inch pieces
1 pound asparagus, trimmed and cut into ¼-inch pieces
10 large eggs
¼ teaspoon kosher salt
½ cup shredded mozzarella cheese
4 slices bacon, cooked and chopped (optional)
Directions for Mini Frittata:
1. Preheat the oven to 350°F. Lightly spray a standard muffin tin with oil. For best results, use silicon baking cups in the pan. Place veggies in small ramekins.
2. Heat a medium frying pan over medium heat. Add the oil and onions and sauté for 2 to 3 minutes, until the onions are translucent and slightly browned. Add the potatoes and sauté for 5 to 7 minutes more. Finally, add the asparagus and mix together. Sauté for 3 to 4 minutes more. Set aside in a small bowl.
3. In a large bowl, beat together the eggs and salt.
4. Pour the egg mixture into the prepared baking cups, filling each cup about halfway. Add a spoonful of vegetables to each cup (mix up your colors) and sprinkle with mozzarella. Let each person pick their own mix. Add the cooked bacon if using. Divide the remaining egg mixture among the cups, filling them almost all the way to the top.
5. Bake for 20 minutes, or until the tops spring back when lightly touched.
6. Serve immediately.
Tip: For maximum flexibility, serve each vegetable separately in small serving bowls. The downside is it takes a little longer to prep, but the upside is kids can more easily personalize their dish.
Pin This: Breakfast for Dinner
Pin our Mini Frittata recipe. If you’re looking for more recipe inspiration, check out our Easy Dinner Recipes board on Pinterest.
- 2 tablespoons extra-virgin olive oil
- ½ large white onion, cut into ¼-inch pieces
- 1 medium red potato, cut into ¼-inch pieces
- 1 pound asparagus, trimmed and cut into ¼-inch pieces
- 10 large eggs
- ¼ teaspoon kosher salt
- ½ cup shredded mozzarella cheese
- 4 slices bacon, cooked and chopped (optional)
- Preheat the oven to 350°F. Lightly spray a standard muffin tin with oil. For best results, use silicon baking cups in the pan. Place veggies in small ramekins.
- Heat a medium frying pan over medium heat. Add the oil and onions and sauté for 2 to 3 minutes, until the onions are translucent and slightly browned. Add the potatoes and sauté for 5 to 7 minutes more. Finally, add the asparagus and mix together. Sauté for 3 to 4 minutes more. Set aside in a small bowl.
- In a large bowl, beat together the eggs and salt.
- Pour the egg mixture into the prepared baking cups, filling each cup about halfway. Add a spoonful of vegetables to each cup (mix up your colors) and sprinkle with mozzarella. Let each person pick their own mix. Add the cooked bacon if using. Divide the remaining egg mixture among the cups, filling them almost all the way to the top.
- Bake for 20 minutes, or until the tops spring back when lightly touched. Serve immediately.
