These mini frittata's are a great snack or appetizer and certainly could be enjoyed at breakfast time. These are great for the kids too. This recipes makes about 8 infant or 4 toddler servings.
COMBINE broccoli with about ¼ cup water in a small saucepan over medium-high heat; cover pan and let steam until bright green and just starting to get tender. Drain immediately and rinse under cold water.
WHISK egg yolks, milk and yogurt until foamy in medium bowl; stir in broccoli.
In small nonstick skillet, melt butter over medium heat; add broccoli-egg mixture and reduce heat to low.
COOK, lifting edges of frittata with spatula to allow uncooked egg to run underneath, until eggs are almost all set, about 5 minutes.
SPRINKLE with cheese and cover skillet; let frittata continue to cook for a minute or two until egg is completely set and cheese is melted. Let cool and cut into wedges.
Recipe courtesy of Jimmy Kennedy.