The plan for today: Breakfast: Mini Vegetable Frittatas
Lunch: leftovers
Dinner: Pork Chops, hashbrowns, buttered peas
Eva's Snack: Strawberry go-gurt, apple slices, tutti-fruitti popcorn
Breakfast was really good. It was nice to just mix it, put it in a pan, throw it in the oven, then forget about it instead of standing by the stove! I had some leftover biscuits that I used along with some peaches. Did not do dinner. My kids were acting like monkeys before, during and after bowling and I just did not feel like cooking. Since I had to go to WalMart to get a new hot air popper, I bought their chicken with mac & cheese and potato wedges.
Mini Vegetable Frittatas
Ingredients:
- 8 large eggs
- ½ cup milk
- 1 Tbsp. butter
- 1 cup zucchini, diced
- 1 cup red pepper diced
- 1 cup sliced fresh mushrooms
- ¼ cup fresh Italian flat leaf parsley, chopped finely
- 1 tsp. Celtic Sea Salt
- ½ tsp. black pepper
Preheat oven to 350 degrees F. Grease a large muffin tin with butter. Whisk eggs and milk together in a
large missing bowl. Set aside.
Heat butter in a medium skillet or frying pan over medium heat. Place zucchini, red pepper, mushrooms and in a skillet and sauté until vegetables become soft, about 5 minutes. Remove from heat and stir in
parsley, salt and pepper. Fold vegetables into egg mixture.
Fill muffin cups three-quarters of the way full with vegetable frittata batter. Bake 20 to 30 minutes until
frittatas are set and browned on top.
Serve hot or let cool and store in the fridge for later.
Makes 8 to 10 mini vegetable frittatas.
No comments:
Post a Comment