FLIK Family Friday: Mozzarella Veggie Frittatas
They say breakfast is the most important meal of the day; it starts your engine and refuels your body.
However, breakfast can also be the hardest meal to find balance; often loaded with empty calories and sugar. Making your kids a balanced breakfast can be even harder; especially in the age of COVID when you are trying to get work from home day started.
Frittatas are a great way to break up the boredom of breakfast. And this recipe is the trifecta:
- They're easy to prepare.
- It's an excellent change for the whole family to get into the kitchen and comfortable cooking.
- These can be made ahead for a quick, no-mess breakfast.
Added bonus? Kids are definitely more likely to try new foods when they are involved in the preparation.
A little too fancy sounding for your kids? Give it a new name. Say hello to “personal omelet cups” or “baked scrambled eggs.” No shame in the silly name game.
Get your kids involved by having them chop the vegetables and try the raw ones before adding them to the eggs (except for the onion!). There are some really great kid’s plastic chef knives on the market right now that let kids do actual cutting while keeping them safe. Any of the vegetables in this recipe can be swapped if your family prefers.
Follow these simple steps to create a filling family breakfast:
Mozzarella Veggie Frittatas
Frittatas can be stored in the refrigerator for 2-3 days or frozen for up to 6 months. Try making these on the weekend to have weekday breakfasts ready to go.
Recipes makes 12 personal frittatas.
Ingredients
| 1/4 lb mozzarella cheese, shredded |
| 1 cup green peppers, diced |
| 1/2 cup tomatoes, chopped |
| 1/2 cup yellow onion, chopped |
| 5 oz fresh spinach, chopped |
| 1/2 tsp canola oil |
| 3/4 tsp salt |
| 3/4 cup whole milk |
| 1/2 tsp black bepper |
| 3 3/4 cup eggs, beaten |
Instructions
- Preheat the oven to 325 degrees. In the meantime, get your kids involved and safely teach them to chop and dice the vegetables into bite-sized pieces.
- Once the vegetables are cut, heat oil in a sauté pan. Cook peppers, tomatoes, onion, and spinach until softened. Use a strainer to push all liquid out of vegetables.
- In a bowl have your little ones mix all the cooked vegetables with shredded mozzarella.
- Use cooking spray to prepare a standard 12 cup muffin pan (4 fl. oz. volume) with pan. Your kids can divide vegetable/mozzarella filling among muffin cups with a spoon.
- Crack eggs into a bowl, mix together eggs, salt, milk, and pepper. Don't forget, if your kids are cracking the eggs make sure they wash their hands as soon as they are done.
- Pour egg mixture into muffin cups. Egg mixture should fill muffin cups almost to rim.
- Bake at 325F degrees for 12-15 minutes or until cooked through.
- Use pairing knife and an offset spatula to unmold frittatas.
Get your kids involved by having them chop the vegetables and try the raw ones before adding them to the eggs (except for the onion!). There are some really great kid’s plastic chef knives on the market right now that let kids do actual cutting while keeping them safe.
Any of the vegetables in this recipe can be swapped if your family prefers.
Feeling super adventurous? Try these Vegetable Frittata Stuffed Peppers next time.
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