Sometimes I feel like my 1 year-old is eating me out of house and home! It is a full-time job keeping fresh, homemade foods always available for her - she eats so much! :) Along with a wide variety of fresh or steamed fruits and veggies, dairy, and whole grains, I usually have a protein-packed option ready for her. Her current favorite meal is a frittata. Last week you saw my Tomato, Zucchini, Basil, and Goat Cheese Frittata, and today I have another delicious option.
This meal is packed with sun-dried tomatoes, local sweet onion, and basil from our own backyard. If only we had some backyard chickens for the eggs! :) Frittatas are so great for young kids (and adults) because you can really adapt them to whatever is in season and locally available. These are always real winners with my kids and will be a staple meal in our house well beyond the finger food stage.
2 Tbsp basil, minced
2 Tbsp whole milk
salt and pepper
1 Tbsp butter
1/3 C onion, finely chopped
1/3 C sun-dried tomatoes, finely chopped
1/4 C crumbled feta cheese
- Heat the oven to 350 degrees.
- In a small bowl, whisk the eggs together with the milk, basil, salt, and pepper.
- Heat the butter in a small oven-safe skillet over medium heat. Add the onion and cook until softened, about 3 minutes.
- Add the sun-dried tomatoes and cook for another 5 minutes.
- Remove the pan from the heat and add the eggs. Sprinkle the feta cheese on top.
- Place in the oven and cook for about 20 minutes, or until the egg is set and the edges start to pull away from the pan.
- Allow to cool. Flip the frittata out on to a cutting board and cut into pieces appropriate for your child's eating ability. Can be stored in an air tight container for up to three days in the refrigerator.