By Estelle Tracy for the Teuko Lunchbox Community.
Cute, portable, and packed with protein: mini frittatas are a lunchbox eater’s dream! Easy to make, they also freeze very well. Keep your kids excited about Frittatas by letting them choose the filling. My kindergartner favorites are mushrooms, so here is the easy and quick recipe for you! Lunchbox tip : I usually pack three frittatas per lunch along with some bread, carrots and/or fruit.
Ingredients (serves 12)
1 tbsp extra virgin olive oil
6 oz cremini mushrooms, sliced
1/4 large onion, sliced
6 large eggs, beaten
1/2 cup whole milk
1/2 tsp salt
Preheat oven to 350°F.
1- Fill a 12-cup muffin pan with cupcake liners or, alternatively, grease the pan with melted butter.
2- In a large skillet, warm the olive oil over medium heat. Add mushrooms and onions and sauté until all liquid has evaporated and vegetables start to brown, about 10 minutes. Season with a pinch of salt and remove from heat.
3- While mushrooms are cooling, beat the eggs, milk, and salt in a large bowl until well blended. Yolks can be hard to break, so rigorous whisking may be required.
4- Divide mushrooms between muffin prints and cover with egg mixture so liner is about 3/4 full.
Bake until frittatas are cooked through and surface is starting to brown, about 20 minutes. They may look puffy when hot but will collapse as they cool.Let the frittatas cool 15 minutes on a rack. Serve warm or at room temperature.