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Mini Frittatas

Dairy-free ~ Gluten-free ~ Nut-free ~ Wheat-free
Makes 12 frittatas

These mini frittatas are fun to make and even more fun to eat. They are the perfect way to get some greens and veggies into your kids (or adults). In addition to being a delicious breakfast, they are an excellent lunchbox staple in our house and now can be in yours, too! Make them for breakfast on the weekend and use them to get you through the first few days of the week with Quinoa and Corn Salad (page 298) on the side.

6 eggs
1½ cups (375 mL) 18% table cream
1 kale leaf, finely chopped
½ large sweet red pepper, diced
½ can (5 ounces/150 g) can wild skinless, boneless pink salmon
1 teaspoon (5 mL) dried basil or fresh basil pesto
Salt
Black pepper

1. Preheat the oven to 350ºF (180°F). Grease a 12-cup mini muffin tin (or use silicone).
2. In a large bowl, whisk together the eggs and cream.
3. Stir in the kale, red pepper, salmon, and basil or pesto. Add salt and pepper to taste. Divide the mixture evenly between the 12 mini muffin cups.
4. Bake for 25 to 30 minutes or until the frittatas are firm.
5. Serve immediately or turn out onto a wire cooling rack if using for lunch the next day.
6. Store the frittatas in an airtight container in the fridge for up to 4 days. They are not suitable for freezing.

Tip: For a dairy-free version, substitute canned full-fat coconut milk for the table cream.

NUTRITIONAL INFORMATION
These frittatas are a good source of vitamin A, vitamin C, vitamin D, folate, and choline.