Make ahead, delicious and veggie packed lunch or snack for you and your littles!
Toddlers are on the go, a LOT. As my daughter got older, I struggled with what snacks to bring out for her that could provide her body with the energy it needed for 4 hours in the playground. These frittata muffins are super easy to make, freeze well, and can stay at room temperature for a few hours after reheating. The 'fillings' can be mixed and matched to meet even the pickiest toddler's preferences.
Pair with an avocado or peanut butter toast for some added carbohydrates and healthy fats, and you've got yourself a perfectly balanced lunch on-the-go.
Ingredients:
12 eggs
1-2 Cups veggies of your choice, finely chopped
Pepper
Onion
Broccoli
Spinach
Tomato
Mushroom
Salt & pepper, to taste (or omit for younger babies)
Avocado oil spray
Optional: 1/4 Cup shredded cheese
Directions:
Preheat the oven to 350 degrees
Spray a 12-cup muffin pan with avocado oil spray (or grease with avocado oil on a paper towel)
Whisk eggs, salt and pepper. Stir in vegetables and cheese
Divide the mixture evenly into all 12 muffin cups
Bake 20 minutes or until the top is light golden and the center springs back when touched
Serve immediately, or allow to cool completely and store in an airtight container in the freezer (or refrigerator for a few days if you are planning to eat them sooner)
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