Frittata Muffins

I'm back with another easy toddler meal that will have everyone smiling from ear to ear.  Introducing my delicious and nutritious Frittata Muffins!

These Frittata Muffins are ideal for growing kids.  They are full of vegetables, easy for little ones to eat and perfect any time of day. It's my go-to option for breakfast, lunch and dinner when all else fails.  

Be sure to make a batch or two and freeze them for the future.  Trust me, it's always a good idea to be prepared! Your kids (or spouses) will eat them faster than you think.

HOW DO I MAKE FRITTATA MUFFINS?

Start by chopping the following ingredients into tiny bite sized pieces:

• 1 cup of sweet potato (peel potato first)
• 1 cup mushrooms
• ½ cup red onion

In a large skillet, sauté the chopped vegetables in 1 tablespoon of coconut oil.  Sauté for approximately 5-8 minutes or until the all of the vegetables (especially the sweet potato) become slightly tender.  They will continue to cook in the oven, so they don't have to be completely soft.

As soon as the vegetables are tender, you can remove the skillet from the heat.  Add in 6 eggs (already whisked together), ⅓ cup of milk, 1 ¼ cup of parmesan cheese and a dash of salt & pepper.  

Stir all the ingredients together then carefully spoon the egg mixture into your prepared muffin tin. (Do not use cupcake liners.  Spray with non-stick cooking spray or use non-stick pan).  This recipe should make a dozen Frittata Muffins.  

When you have filled all of your muffin tins, bake them at 375 degrees F for approximately 25 minutes.

Even though this is a great toddler meal, it is not exclusively for kids.  I may or may not heat an extra one for me in the morning as well...Enjoy!

Frittata Muffins

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Ingredients

• 1 cup of sweet potato (peel potato first)
• 1 cup mushrooms
• ½ cup red onion
• 1 tablespoon coconut oil
• 6 eggs (whisked together)
• ⅓ cup milk
• 1 ½ cup parmesan cheese
• dash of salt/pepper

Instructions

1. Start by chopping the following ingredients into tiny bite sized pieces: 1 cup of sweet potato (peel potato first), 1 cup mushrooms and ½ cup red onion.
2. In a large skillet, sauté the chopped vegetables in 1 tablespoon of coconut oil. Saute for approximately 5-8 minutes or until the all of the vegetables (especially the sweet potato) become slightly tender.
3. As soon as the vegetables are tender, you can remove the skillet from the heat.
4. Add in 6 eggs (already whisked together), ⅓ cup of milk, 1 ¼ cup of parmesan cheese and a dash of salt & pepper.
5. Stir all the ingredients together then carefully spoon the egg mixture into your prepared muffin tin. (Do not use cupcake liners. Spray with non-stick cooking spray or use non-stick pan).
6. When you have filled all of your muffin tins, bake them at 375 degrees F for approximately 25 minutes.