Fritatta Bites

Adapted from the 30 Great Pocket Lunch Ideas for Kids.

Yield: 8 servings

Ingredients

6 Large eggs
⅓ Cup (80 mL) Milk or milk alternative (soy, almond or other)
2 Cups (500 mL) Baby spinach, chopped
¼ Cup (60 mL) Frozen corn
⅓ Cup (80 mL) Shredded cheese

Directions

1. Preheat oven to 350°F.

2. Grease muffin tins or line with muffin cups.

3. In a medium sized mixing bowl, whisk eggs and milk (or milk alternative).

4. Fold in chopped spinach, frozen corn and shredded cheese. Mix well.

5. Spoon batter into muffin cups/tins and fill approximately ¾ full.

6. Bake for 18-20 mins and cool completely before removing from muffin tins.

7. Can be stored in the fridge for three days or in the freezer for up to one month.

Tip: Multiply this recipe for a simple and portable school breakfast or snack. Can be made ahead and reheated.

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