The McJordans LOVE an eggy breakfast!
Since before Vienna was born, Walker and I have had a Sunday ritual of eating brunch together. We used to go out for brunch to a restaurant every Sunday, but now that there are three of us, we definitely make brunch at home far more often then not.
These frittatas are a recipe we make all the time and just mix up the ingredients. In fact, I made a massive batch of 60 frittatas for Vienna’s first birthday party in September! Everyone was asking me for the recipe, so I thought it was time I shared it with you.
These are not only great for adults, but they are perfect for little hands too.
You might be wondering what is sprinkled on top of the frittata cups. Those are Hemp Heart Toppers!
You know I love my hemp hearts and use them in many different recipes from smoothies, to dips and spreads and, of course, desserts. I eat them often because they are a great source of anti-inflammatory good fats and they are rich in plant-based protein. Plus, these toppers have lovely flavours added. I used the onion, garlic and rosemary toppers for these frittata cups.
Serves 4 generously.
*Omit feta for dairy-free.
I made these today at lunch and that’s what Vienna had for dinner. If she ever stops liking eggs, I’m in trouble! They taste delicious chilled, but you could easily just pop them in the oven for 10 minutes the next day to heat them up.
These frittatas go really nice with my Chopped Kale and Beet Salad.
Eggs are a nourishing food because they are a wonderful source of a nutrient called choline. Choline is a brain-boosting nutrient that is essential for making a neurotransmitter called acetylcholine, which is important for memory and learning. Be sure to always use the yolk because this is where the choline is found, as well as other brain-boosting nutrients, including lecithin.
I hope you enjoy these mini frittatas! If you love them, be sure to check out my Zucchini Frittata Cups too.
Have a joyous rest of your week!