Posted by Jennifer Tyler Lee on March 04, 2013 3 Comments
Baked with asparagus, onions and eggs, this
deliciously easy asparagus frittata recipe was a huge hit with my family. “Savory
muffins!” my daughter exclaimed.
With spring on the
horizon, my mind is dreaming of brunch. It is one of my most favorite meals to
host because the cooking is easy (and can often be made ahead) and it’s usually
during a bright spot in my day when I’m feeling energized and the kids are in a
No brunch would be
complete without my Gram’s asparagus frittata. Having grown up in a big Italian
family, there was always lots of food around when we gathered together. Each of
my aunts had their domain – crispelles, ravioli, tomato sauce. The list goes on
for miles. Among my Gram’s specialties was a simple Italian frittata chock-full
of asparagus and ricotta. The smell of this dish simmering always transports me
back to her kitchen at Easter time.
“Let’s take our 52 New
Foods adventure to Italy” I cheered. There was no debate at the family table,
as Italian dishes are some of our favorites. The only condition was that we
make homemade pasta – which will be fun but challenging. I still haven’t
mastered Gram’s pasta recipes. In the meantime, we decided frittata was an easy
place to start.
What we Liked: Thinking the ricotta cheese might be too much for my picky eaters’
palette, I replaced it with mozzarella. To make it more fun, we made the
frittata in individual muffin cups. We each personalized our “muffins” – some
with more asparagus, some with less. To her surprise, my daughter even enjoyed
the ones with asparagus. She liked them so much that she named them Savory
Muffins. Bonus: they make an easy addition to your healthy lunchbox.
Mini Baked Asparagus Frittata aka Savory Muffins
Prep time: 10 minutes
Cook time: 15 minutes
Yield: Makes 12 muffins
Crunch a Color points: 15 green
For a printable version of this recipe click here.
1 bunch asparagus
½ cup shredded mozzarella
2 Tbsp olive oil
¼ tsp kosher salt
1. Preheat the oven to 350
degrees. Lightly spray a muffin tin with oil.
2. Chop the asparagus,
onion and potato into ¼” to ½” size pieces. When the kids are chopping, remind
them to make a fist to keep their fingers safe!
3. Heat a frying pan over
medium. Add the olive oil, then the onions. Sauté 2 to 3 minutes. Add the
potatoes to the onions and sauté 3 to 4 minutes more. Finally, add the
asparagus and mix together with the potatoes and onions. Simmer in the pan an
additional 3 to 4 minutes (about 10 minutes total). Set aside in a small bowl.
4. In a large bowl, beat
together the eggs and salt.
5. Pour the egg mixture
into the greased baking cups, filling about halfway. Add a spoonful of the
cooked vegetables to each cup and sprinkle with mozzarella. Add extra egg
mixture to fill the cups almost all the way to the top.
Quick Tip: Let your kids personalize their muffins
by adding the amount and kind of vegetables that they feel is right for them.
Encourage them to make a couple of variations to give different tastes (and new
veggies) a try.
6. Bake at 350 degrees
for 15 to 17 minutes. Serve warm!
Which veggies do you like to feature in your frittata? Share your ideas!
Craving more easy recipes to try? Catch up on
last week’s new food: Oven Baked Sweet Potato Fries.
About the author: Jennifer
Tyler Lee is a mom of two children and the creator of Crunch a Color® --
games that make healthy eating fun. Like most parents, she struggled
to get her kids to eat healthy, balanced meals, so she decided to make it into
eating game and she’s giving back to support non-profit kids’
nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved
awards, Crunch a Color® has been featured by Jamie Oliver’s Food
Revolution, Rachael Ray's Yum-O!, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum
Food & Fun For Kids, among many others, as a simple, fun and playful way to
get kids to eat healthy and try new foods. Jennifer’s passion is making
mealtime fun and healthy for busy families. Her easy recipes, quick tips,
and new food adventures are regularly featured at Pottery
Barn Kids, Jamie
Oliver’s Food Revolution, The
Huffington Post, and on her weekly recipe blog at crunchacolor.com.
Posted by Jennifer Lee on March 27, 2012 3 Comments
Celebrate spring with the perennial harbinger of buds
and butterflies: asparagus. With bushels of bright green spears crowding our
local markets, we decided to welcome asparagus to our family table.
A perfect spring meal at our
house always includes asparagus. Beautiful and easy to prepare, asparagus is a
welcome guest at our table for the few weeks that it is in season. Asparagus
recipes abound, but this deliciously simple recipe is one that my family loves.
Feature Recipe: Asparagus with Ginger-Soy Glaze
Asparagus is one of my
favorite vegetables. Its delicate flavor always reminds me of playful spring
brunches with my family and simple summer outdoor meals. Grilled or broiled and
tossed with a touch of olive oil and salt, it epitomizes wholesome, simple
cooking. It’s also a fun way to start the conversation with your kids about colorful,
seasonal vegetables. Can you name a few?
Prep time: 5 minutes
Cook time: 8 to 10 minutes
Makes 6 to 8 servings.
2lbs thin asparagus
1 Tbsp olive oil
1 Tbsp minced ginger
3 Tbsp soy sauce
1 Tbsp honey
Juice from one lime
Salt to taste
1) Set oven to broil.
2) Snap off ends of asparagus.
3) Toss with olive oil and salt. Lay on a baking sheet.
4) Broil for about 8 minutes, turning halfway through.
5) Whisk soy sauce, ginger, honey and lime juice together in a
6) Arrange asparagus on a platter. Drizzle lightly with ginger-soy
A special thanks
to Aida Mollenkamp for the beautiful pictures of this family-friendly dish.
Check out her take on our Asparagus with Ginger-Soy Glaze, along with her other
wonderful recipes, at aidamollenkamp.com.
Crunch a Color Kids Vote: Let’s celebrate!
What we liked: This recipe is delicious, colorful and easy enough for kids to prepare.
Make it more than a meal! Stop by your neighborhood farmers’ market, scout out
locally grown asparagus, and enjoy swapping recipes with the people who grow the
food we eat.
What is your favorite colorful springtime recipe?
Share your comments.
Next up: Kale
My kids love potato chips
but they haven’t been willing to try kale. Could a healthy, colorful twist be
the answer? Tune in next week for the latest in our new food adventure: kale
Craving more new recipes to try? Catch up on last
week’s recipe: Whole wheat banana pancakes.
About the author: Jennifer Tyler Lee is a
mom of two children and the creator of Crunch a Color™ -- the
award-winning game that makes healthy eating fun. Like most parents, she
struggled to get her kids to eat healthy, balanced meals, so she decided to make
it into a healthy eating game and she’s giving back to support non-profit
children’s nutrition programs including Jamie Oliver’s Food Revolution and
FoodCorps. Watch her picky eaters tell the story of how they turned into healthy eaters playing the
game. Follow @crunchacolor on Facebook and Twitter to tune into Crunch a Color's healthy eating adventure and Jennifer’s
tips and kid-friendly, easy recipes.
Posted by Jennifer Lee on July 26, 2011 0 Comments
This recipe brings back fond memories for me. My gram used to make it with Ricotta cheese instead of Gruyere. Equally yummy. Thanks Simply Recipes for another tasty, healthy, kid-friendly recipe: Asparagus Frittata!