Breakfast is of course one of the most important meals of the day. And a good breakfast should always begin with a good night’s sleep before it. Yesterday, I was reading one of the suggestions for moms on the new Toma Leche Spanish page which is to establish a good, consistent routine before bedtime. This seems to echo something I read on the Centers for Disease Control website that says children’s good sleep patterns are directly related to better performance in school.
And I see it in my own boys. We generally have a good routine, albeit a bit long right now, and we aim for them to get at least 11 hours of sleep each night (they’re still young). But on certain, rare occasions they don’t get their full portion of sleep and they wake up late and in bad moods (If you know what I mean and I think you do!). But on the days they sleep well, they get up easily at the right time, by which I mean in time to eat a good breakfast, which makes us all happy.
Anyway, back on the Toma Leche page, they have a section called nutrition where there are a lot of recipes that not only look delicious but are easy to prepare. When I was browsing the recipes I found one called Mushroom, Pepper, and Onion Frittata Muffins and it caught my eye. So that is the inspiration for this recipe today. Enjoy!
Mini Ham, Broccoli, and Parmesan Cheese Frittatas
12 mini frittatas
Prep Time: 15 minutes
Total Time: 40 minutes
- 1 Tablespoon olive oil
- 1/3 cup finely diced onions
- 2 garlic cloves
- 3 oz finely chopped cooked ham (or use about 6 thin deli ham slices)
- 6 eggs
- 1/2 cup whole milk
- 4 sprigs of cilantro chopped finely, stems and all
- 1/2 teaspoon dry oregano
- 1 cup finely chopped broccoli
- 1/4 cup parmesan cheese, and a bit more for dusting on top
You will also need no-stick olive oil cooking spray and a 12-muffin baking pan.
Pre-heat oven to 375 F
Warm olive oil in a small pan over medium-high heat. Add onion and garlic and cook for 1-2 minutes, then add the ham and warm for a minute more.
Whisk eggs and milk together.
Add the onion, garlic and ham mixture, as well as the cilantro, oregano, broccoli, and parmesan cheese to the egg mixture and stir until all the ingredients are integrated.
Oil the muffin pan with the spray and fill about 1/4 cup of the mixture in each muffin form. Bake for 10-12 minutes until they have risen and a toothpick introduced into the center comes out cleanly.
You can prepare them and save them in the refrigerator for a day or two which will save you time on busy mornings. I serve them with a glass of milk and a side of one of my boys’ favorite fruits like grapes or blueberries.
Remember to take a spin through the new Spanish language Toma Leche page, where you can find all kinds of interesting recipes like this one, plus advice for moms, health news, information about the benefits of drinking milk and much more.
To get even more great recipes, follow #TomaLeche and @TomaLeche on twitter!