Mini veggie frittatas (toddler approved!)

My little one used to eat anything I put on her plate. It was a good run. As she approaches 2.5, she's becoming a lot pickier with her vegetables. I need to find ways to sneak in more veg. (Note: I always tell her about the "hidden" vegetables and still serve whole vegetables for her to eat).            

As I searched for inspiration, I found a number of frittata recipes that I thought could work with a little modification--- most recipes contain lots of cheese, many have cow's milk, ham/bacon and flour.

If you don't spend much time in the kitchen and need a precise recipe, this post is not for you. I am sharing an approximate version of what I made along with one recipe that I used for inspiration. Martha Stewart recommended minis as an appetizer (great idea) and posted a beautiful picture of what they look like. Surprisingly, mine weren't so far off!

Great finger food, no morning mess. My daughter ate at least 10 of these. I've never made frittata before and am not much of an egg eater - I thought these were delicious too!

Ingredients

• 1 medium onion (chopped)
• 1.5 cups of grated or chopped veggies (carrots, cauliflower, sweet potato - whatever you have on hand)
• 3 tbsp olive oil (+ some to grease the pan)
• 1 large handful of fresh herbs, chopped (I used basil and rosemary from my garden)
• 4 organic eggs
• 2-3 tbsp of nutritional yeast
• 1/4 cup almond milk
• salt and pepper, to taste

Instructions

1. Preheat oven to 325F  (you can probably bake at 400F for less time)
2. Grease a mini muffin pan with olive oil  (24 mini muffins). Warning: even though I used a non-stick pan and greased well, they still stuck a little)
3. Saute the onion with olive oil until translucent (about 1 tbsp oil)
4. Add the grated veggies and cook until soft 
5. In a high speed blender, puree the onions, veggies and herbs with the almond milk (they don't need to be pureed. It was a last minute decision for me- a way to hide the veggies)
6. Add eggs to the blender - a few seconds in a Vitamix should do.  Ideally, you would lightly beat the eggs with a whisk and mix in the rest of your ingredients. I was too lazy).
7. Add remaining olive oil, nutritional yeast, salt and pepper -  give it a quick blend
8. Spoon the whole mixture into the muffin tray, filling to the rim
9. Bake for about 15 minutes. Broil for 5 to get it a little crispy on top
10. Remove the mini frittatas and serve.