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
Preheat oven to 350°F.
Grease muffin tins or line with muffin cups.
In a medium sized mixing bowl, whisk eggs and milk (or milk alternative).
Fold in chopped spinach, frozen corn and shredded cheese. Mix well.
Spoon batter into muffin cups/tins and fill approximately ¾ full.
Bake for 18-20 mins and cool completely before removing from muffin tins.
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.
