Recently I posted on instagram a frittata that I had made and LOVED and which my two little girls really enjoyed as well. I wanted to go ahead and share that recipe. The original calls for heavy cream. I used 2% milk instead and it turned out just fine.
This is so light and creamy. It is delicious! Bonus: 1/4 of a zucchini in each serving! I hope you and yours enjoy it as much as I did!
Yum! Cheesy, Eggy Goodness!
I am ALWAYS on the lookout for snack food recipes that contain veggies that I think my kids might eat. I found this one last week and added it to my meal planning menu for this week. I gave it a try yesterday and it was a huge success because it was a huge hit with both of my kids! These are so flavorful and are packed with good for you veggies such as zucchini, garlic and onion.
I did have to change it up a little bit. Since I can not eat gluten, I just used regular gluten-free bread crumbs. We didn't dip them in anything. They are good by themselves! I don't have a mini muffin tin, so I used a regular one and put about a tablespoon of "batter" into each one.
And even though I made these for the little ones, my husband and I both really like them too!
I love grab-n-go breakfast foods. However, I despise sweets disguised as quick and easy on-the-go breakfasts that are highly marketed and highly coveted by our young children (and many adults). So, I am going to give you a few healthy, make-ahead, grab-n-go breakfast ideas over the next few weeks. I hope that they help you stay healthy and sane in the back to school madness that is sure to ensue! Today's recipe is so simple! I made these just last night with a few pieces of bacon that I had left over, some green bell pepper and onion. Both of my girls ate them right up this morning. It always puts a smile on my face when I can start their day with some veggies in their breakfast! I use silicone bakeware, so I don't even need to use oil to coat my pans. The only thing that I don't like about the recipe in this linked post is that she uses something that says "egg product". I used whole eggs. One large egg per muffin to be exact. If you want to go with eggs in a carton, that's fine, but be sure to get the kind labeled 100% eggs or 100% egg whites.
I came across this recipe when searching for something to make on a Sunday and then eat for breakfasts the following week. I wanted something with protein, complex carbs and vegetables. This fit the bill and it is delicious! I have made it several times with varying ingredients and found that my favorite is with ground turkey sausage and sweet potatoes. Preparing it with ground beef and white potatoes tasted ok, but wasn't nearly as flavorful. My husband and one year old love this recipe as well. The three year old is a little more picky, but she will learn to like it eventually!
