Making things mini often makes them more appealing to kids. Making things in the shape of mini-cupcakes also makes them an easier sell to the munchkins. We call these egg cupcakes around here and that gets Ria all excited about them and she gobbles these up.
She also loves them because this recipe is by her favorite “cooker” Jamie Oliver. She once said to me, “Jamie Oliver – he’s the greatest cooker. I want him to come to our house. We have an extra room for him.” Maybe I should stop watching the Food Network with her. I should at least tell her that he is a celebrity and just because we watch his show regularly, it does not make him our personal friend. I think she fancies him also because on his Jamie at Home show he has a vast vegetable garden that she has often expressed a desire to own herself. I have to admit, she does have good taste – Jamie is one of my favorite “cookers” too.
These cupcakes are fun and easy to make with the little ones. They work great for brunch, picnics, school lunches and a post-school snack. You can fancy them up with any fillings you and your kids like (ham, cheese, spinach, asparagus etc.). It’s always helpful to have a small stash of these in the fridge for when hunger strikes.
Jamie Oliver’s Mini Frittatas
2 tbsp milk or heavy cream
Preferred filing – we used cheese and diced ham
salt and pepper to taste
- Grease a cupcake tin and preheat over to 350F
- In a measuring cup, beat the eggs and milk or cream
- Divide the egg mixture equally between the holes.
- Add your preferred filling
- Bake for 12-15 minutes, until crisp and golden
- Leave to cool slightly before removing from tray