Fresh farm eggs and veggies make this frittata healthy! This kid-friendly recipe is designed so little ones can treat Mom to breakfast in bed (with a little help from an adult).
Preheat oven to 400 degrees. Wash and tear spinach; chop and shred all other veggies. Whisk eggs, sea salt, pepper and paprika in a medium bowl to blend.
Grease the inside of a 9" baking pan with butter. Add prepared vegetables and egg mixture, stir gently to combine.
Bake at 400 degrees for 35 minutes or until fluffy, golden and set in the middle.
Sprinkle with tomatoes, fresh basil, and Organic Valley Feta!
Try adding a few slices of cooked and crumbled Organic Valley Bacon to this frittata prior to baking. It's boosts the protein and enhances the flavors!
Please note: this recipe is not how a traditional frittata is made. This is designed to be more child-friendly, with no stovetop work. Just chop, shred, wisk and pour into a pan..the oven does the rest! It's similar to creating a quiche, yet without the crust. This recipe can bake in the oven with the potatoes.
Kids in the Kitchen:
Frittata sounds fancy and complicated, but it's quite simple, light and super healthy..a great way to get kids to eat veggies too! Ask the littlest helper (ages 2-4) to wash and tear the spinach leaves.