Ok, so this post is not 100% a sweet (in the sugary type) treat but once I share it you may think it is a treat.
A pair of Mommies are responsible for bringing lunch for everyone in our Mommy & Me class. This week my friend Stacey & I were up for the task. So we decided on a Greek inspired chunky cucumber, feta, tomato & garbonzo bean salad, mini veggie frittatas, mini pitas & homemade tzatziki sauce too.
I made the frittatas which I made specifically kid friendly so the lil ones could enjoy them too.
Here is the recipe:
1 zucchini - chopped
1 yellow squash- chopped
1 red pepper - chopped (I use the marinated peppers from Trader Joe's)
3 scallions - thinly sliced
10 eggs - I used 5 eggs & 5 egg whites
1/4 c. sundried tomatoes (soak them in hot water to soften then up)
1/2 c. milk
1/4 c. shredded mozzarella cheese
1 tbsp olive oil
In a large pan sautee the veggies & scallions, until soft (about 10 min)
In a bowl mix up the eggs and milk. Put the veggies in the bowl, adding the tomatoes and cheese.
Normally, I add the eggs into the pan and cook through on the stove. I then serve it like a pizza on a round dish. Since we are a little more casual in our class I thought I would just cook the mixture in a muffin tin. This way its a handheld food, and easy to transport too.
So... put the mixture into a regular size muffin pan sprayed with non stick cooking spray. It worked out to being about 15 total (muffins) mini frittatas. Baked at 375 for 17 min.
This is a great way for the kidos to get their veggies, and protein in a cute serving.
Perfecto!
Ok, for those waiting to hear what I made for dessert since that seems to be a given....
My crispy oat cookies. The best compliment of the day on them was a little boy pretending to be cookie moster as he engulfed a whole adult sized cookie!
Next up - Superbowl Sunday = food, friends, fun ....and football!
A pair of Mommies are responsible for bringing lunch for everyone in our Mommy & Me class. This week my friend Stacey & I were up for the task. So we decided on a Greek inspired chunky cucumber, feta, tomato & garbonzo bean salad, mini veggie frittatas, mini pitas & homemade tzatziki sauce too.I made the frittatas which I made specifically kid friendly so the lil ones could enjoy them too.
Here is the recipe:
1 zucchini - chopped
1 yellow squash- chopped
1 red pepper - chopped (I use the marinated peppers from Trader Joe's)
3 scallions - thinly sliced
10 eggs - I used 5 eggs & 5 egg whites
1/4 c. sundried tomatoes (soak them in hot water to soften then up)
1/2 c. milk
1/4 c. shredded mozzarella cheese
1 tbsp olive oil
In a large pan sautee the veggies & scallions, until soft (about 10 min)
In a bowl mix up the eggs and milk. Put the veggies in the bowl, adding the tomatoes and cheese.
Normally, I add the eggs into the pan and cook through on the stove. I then serve it like a pizza on a round dish. Since we are a little more casual in our class I thought I would just cook the mixture in a muffin tin. This way its a handheld food, and easy to transport too.
So... put the mixture into a regular size muffin pan sprayed with non stick cooking spray. It worked out to being about 15 total (muffins) mini frittatas. Baked at 375 for 17 min.
This is a great way for the kidos to get their veggies, and protein in a cute serving.
Perfecto!
Ok, for those waiting to hear what I made for dessert since that seems to be a given....
My crispy oat cookies. The best compliment of the day on them was a little boy pretending to be cookie moster as he engulfed a whole adult sized cookie!
Next up - Superbowl Sunday = food, friends, fun ....and football!
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