One of the few sources of protein that our toddler enjoys is eggs so I’m always looking for ways to present eggs to her and hiding veggies in them is definitely on that list. For the past few weeks I’ve been making these mini frittatas at the beginning of the week and then just reheating them each day that we are rushing to get to school. This is a great easy recipe to make for your older kids when you are recovering with a new baby and don’t have time to make a healthy breakfast every morning. Also would be a great source of protein and veggies for a pregnant mama who wakes up starving ever morning!
Veggie Mini Frittata for Toddlers (or whole family!)
1. Steam broccoli and/or spinach (approximately 1 cup)
2. Whip 6 eggs in a medium mixing bowl.
3. Add veggies to eggs. (steamed kale and zuchinni are great, a bag of frozen broccoli, or simply fresh spinach)
4. Add 1 cup shredded cheese and 1/2 cup milk.
5. Cook and chop 3 strips of bacon and add to mix (optional)
6. Grease a large muffin tin really well (I love this one). You can also use mini muffins but adjust the cooking time.
7. Evenly divide mixture into muffin tin.
8. Bake at 350 for 20 minutes.
I usually store enough for 3-4 days in the fridge and the rest go into the freezer. To reheat, I just pop them in the microwave for 30 seconds.