Cooking with Kids | Morning Magic Mini Frittatas
by BP, posted on September 19th, 2013 in Cooking
It’s good to have a few interesting breakfast options in your arsenal for those occasional Manic Mondays. Time to turn that ‘n’ to a ‘g’! Get ready for Magic Mondays.
What better way to wrap up the weekend on Sunday evening and get talking with the little ones about the week ahead at school or childcare by preparing breakfast to go for Magic Monday? Prepared frittata cupcakes can be cooled Sunday night and stored in plastic wrap in the refrigerator. To warm on Magic Monday, microwave for 20 to 40 seconds to reheat, or pop them in a toaster oven for about a minute. Let’s get you out the door and on the road during the mad morning rush!
Today we are going to make cupcakes for breakfast! Who knew? The kids will be 100% aware of everything going into the recipes so there are no sneak ins happening here. Use a selection of minced greens, fresh herbs, chopped veggies, and chopped cooked meats. Arrange six easy assortments in small bowls and include three surefire hits that your children love, and three of your selections that they wouldn’t otherwise choose on their own. If your children happen to make unusual suggestions like corn or canned tuna, be open minded before you wrinkle your nose. Keeping them engaged and encouraged is key, just make sure to keep everything in simple proportions and edible combos! We are teaching them to have respect for cooking and ingredients too. No overloaded mess of a frittata here! Prep a bit more of your mix ins for nibbling and taste testing. What are your family’s favorite combos? Please share in the comments below!!!
Basic Frittata Cupcake
Nonstick vegetable oil cooking spray
8 large eggs
1/2 cup milk (whole, almond, hemp, or soy)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/3 cup freshly grated Parmesan
Suggested mix ins:
diced vegetables
*Broccoli, Cauliflower, Zucchini, Mushrooms, Peppers,
torn greens
*Kale, Swiss Chard, Baby Spinach
cooked and chopped breakfast meats
*Bacon, Ham, or Sausage
shredded and grated cheeses
*Cheddar, Parmesan, Jack, Gruyere, Feta
Supplies
knife
chopping board
shallow bowls
pastry brush
2 mini muffin tins (each with 24 cups)
small ladle
whisk
large bowl or tub for veggie washing
large bowl for egg mixture
collander or salad spinner
This recipe is a quick project to throw together! The mix ins for the frittatas will require even chopping, so we will keep the most hands on part for little ones to washing and drying veggies and assembling the egg cups. Steps 1, 2, and 4 have different options, depending on the developmental abilities of your children, or your equipment.
Directions
1a. In a large stainless steel bowl or large food safe plastic tub, toss all veggies in and fill with just enough water to cover. Have the children swish the veggies around and rub the surfaces between their fingers and hands to remove debris or waxiness. Change water and repeat.
1b. Under running water in a colander, wash the vegetables a few at a time.
2a. Lay washed vegetables on clean towels to drain. Use an extra towel to wipe off excess water.
2b. Using a salad spinner, give the children each a chance to load some leafy greens in the basket and push the knob to spin off the water.
2c. Place a few vegetables in a colander at a time, and cover the top with a clean towel. Holding the towel over the colander along the sides, shake shake shake the water off of the veggies over the sink, or outside in the patio! This is a big kid job, for sure!
3. Chop and arrange denser items (zucchini, broccoli, ham, peppers) while the children tear the leafy greens and herbs with their fingers. Let them taste as you prepare, identifying the flavors and textures of each. Start planning different combinations for your frittatas. Organize in shallow bowls. Preheat the oven to 375 degrees F.
4a. Spritz each cavity of the muffin tins with cooking spray
4b. Dip a pastry brush or paper towel in vegetable or olive oil, and lightly apply to each cavity of the muffin tins
4c. Party like it’s 1979 and show the kids how to reuse those butter wrappers you keep in the fridge and grease each cavity that way!
5. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well, giving the children each a turn with the whisk.
6. Have each child or family member to assemble his/ her mix ins in their designated cups. Get creative and varied! Ladle egg mixture into each tin, just to the rim, and sprinkle with cheese. Insert a flagged oven proof toothpick into any cups that merit labeling (food preferences, possessive chefs, a prized combo creation)
7. Bake at 375 degrees until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula or butter knife, loosen the frittatas from the muffin cups and slide the frittatas onto a plate. Once cooled, you can store the mini breakfast cupcakes in the fridge, ready to be grabbed and heated in the morning (20 secs in microwave; 1 minute in toaster oven).
