Besides our mainstay homemade pizza, which appears on our weekly menu probably two or three times a month, nothing gets R more excited than when I say we are having “breakfast for dinner.” The kid practically beams anytime he hears those words…
Ever since R was a toddler, he has loved eggs. When he eats them, he apparently grows a hollow leg, because I cannot for the life of me figure out where else they would be going. He could eat any grown man under the table with his love of eggs.
Not that I don’t love the ease of scrambled eggs, but sometimes you just want to fancy it up a bit. The recipe below is one I adapted from an old frittata recipe I have had for years. It is super easy, packs in the protein and can be easily adapted.
Best of all, while this recipe is kid-friendly, portable and easy for little hands to eat, it is also nice enough for a brunch buffet. I recently used it for a breakfast hors d’oeuvre and got raves.
4 green onions, thinly sliced*
4 oz lean ham, diced
1 cup light cheese, shredded
½ teaspoon pepper
¼ teaspoon dried thyme
Preheat oven to 375. In a bowl, mix all ingredients except eggs.
In a separate bowl, beat the eggs well. Add eggs to other ingredients, stirring well to combine.
In a very well greased mini muffin pan, pour approximately 1 tablespoon of the egg mixture into each hole. Bake for 18-22 minutes, or until egg is fully set and the edges begin to brown slightly.Let cool and remove from the muffin pan.
Makes approximately 36.
* Do your kids recoil at anything green? Then use only the white part of the green onion. If you don't have a "green issue" in your home, you can up the nutrients by replacing some of the green onion with vegetables such as steamed broccoli or spinach.
# If you are watching your cholesterol, replace 4 of the eggs with 8 egg whites.