For most kids, just the sight of a muffin tin being pulled from the cupboard can get the mood rolling in a positive direction. (Muffin tin = cupcakes = birthday = warm, tingly, happy feeling.) Why not exploit this beautifully Pavlovian response when you need it most: dinnertime? Each of these assembly line–style recipes yields a complete meal that fits in the tiniest of hands. And if the novelty alone won't convince them, the utter deliciousness of each definitely will.
Potato-Chip Frittatas
Serves 6 | 15 minutes active time | 30 minutes total
Seriously, how is a potato chip any different from the fried potato that's traditionally part of this Spanish staple?
- 5 eggs
- 1 1/2 tablespoons milk (any fat content)
- Salt and pepper
- 1 tablespoon olive oil
- 1 leek, sliced (about 1/2 cup)
- 1/2 onion, sliced (about 1/2 cup)
- 1 carrot, shredded (about 1/2 cup)
- 4 tablespoons shredded cheese (such as cheddar or—our favorite—smoked provolone)
- Potato chips
- Preheat oven to 325° F.
- Whisk together the eggs, milk, salt, and pepper; set aside.
- Heat the oil in a skillet over medium heat. Add the leek and onion with a pinch of salt. Cook until tender, about 5 minutes.
- Add the carrot; cook for 1 minute more. Remove from heat.
- Grease a 6-cup muffin tin. Divide the cheese among the cups, then the vegetables.
- Pour in the egg mixture until each cup is three-quarters full. Add a few potato chips to each.
- Bake until cooked through, 12 to 15 minutes. Run a knife around the edges to loosen; serve.
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