Who says frittata is just a breakfast food? Try these easy and yummy morsels for lunch.
6 large egg
1/4 cup 10% cream
1/4 tsp salt
1/8 tsp black pepper
2 tbsp unsalted butter
2 cups red sweet pepper, chopped
2 tsp garlic, finely chopped
1/3 cup cheddar, grated
Preheat oven to 350F. Generously grease 8 wells of a non-stick muffin pan with oil (or use silicone liners).
Melt unsalted butter in a frying pan over medium heat. Add red pepper and garlic and sauté for 3 min, or until peppers are softened. Add grated cheddar cheese.
Beat eggs, cream, salt and pepper together until uniform. Add vegetables. Divide between prepared wells of muffin pan.
Bake for 15 min or until eggs are set on the sides. Turn broiler to high and broil for 2 min, or until set and lightly golden.
Calories 132, Protein 7g, Carbohydrates 3g, Fat 10g, Fibre 1g, Sodium 167mg.
Frittata should be sent to school chilled, with an ice pack to keep it cold, or heated up in the morning and stored in a Thermos.
Originally published in the Today's Parent September 2014 issue.
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