Because our schedules are busy and we pack breakfast and lunch 3 days a week when Miss H is with her nanny, we really like to find recipes that we can make in advance – either make at the beginning of the week to eat over the next 3-5 days, or make in a big batch and freeze. We’ve also been frequenting the farmer’s market a lot this summer (usually 2-3 times a week!), so we have a lot of great produce on hand. I’m always looking for great recipes for Miss H.

Since Miss H is absolutely in love with eggs, I wanted to find a new way to serve her eggs along with some veggies! One of our favorite new recipes we’ve been making is a frittata. It’s great because it’s a really flexible recipe that allows you to use whatever you have on hand. We tend to have a lot of zucchini and yellow squash around (cheap and good!), so we can easily dice it up for the frittata. We’ll usually throw in some chopped tomatoes and shredded cheddar cheese too. It’s really tasty, easy, stays well in the fridge for a few days, and we can easily give Miss H some “eggy” whenever she wants it!


The recipe I found is this one from a blog called Shine On. She cuts hers into adorable shapes, but I didn’t bother doing it because Miss H doesn’t care what the food looks like on her plate as long as it’s there!

Ingredients
4 eggs
1 cup milk
4 tbs flour
cheese
cherry tomatoes (cut in half)
cooked chicken breast
vegetables – peppers, zucchini, spinach, baked potatoes,corn, peas ,etc
salt & pepper

Instructions
Whisk together the eggs, flour and milk in a large jug or bowl, then stir in the cooked chicken breast, the cheese, cherry tomatoes, vegetables and some seasoning. Pour into a pie tin, scatter with a bit of extra grated cheese, if you like, and bake for 30-35 min until golden and set.

My Notes/Modifications
She doesn’t include a temperature; I baked at 350 degrees. I used a standard 9-inch pie place and it was VERY full and took a long time to bake, so the second time I actually cut the recipe in half and it worked much better for me. I also have not added meat to mine before and have used a variety of veggies. But it’s a great opportunity to use anything in your fridge!

We also make a lot of turkey meatballs for Miss H! It’s an easy way to have a protein on hand for her because we can make a batch of meatballs for her over the weekend and then have them for her throughout the week. And, randomly, we feed them to our dog as well as he tends to be a picky eater with his own food! I’ve developed the recipe over time – always fun to have a recipe to call my own.

Ingredients
1.5 pounds of ground turkey
1 egg
3 oz of applesauce (I use an apple sauce pouch as we have a lot of them on hand!)
1/4 cup (or more, as needed) of bread crumbs
Italian seasoning (optional)
Salt/Pepper

Instructions
Combine all ingredients in a mixing bowl. Portion out into meatballs (1.5 pounds of ground turkey yields about 15 1.5-inch meatballs.) Place on a baking sheet lined with aluminum foil.  Bake in a 400-degree oven for about 20 minutes (cut a meatball in half to ensure cooked through).

My Notes:
The amount of bread crumbs needed varies (or, well, I don’t necessarily measure!). You need to put enough in to ensure the meatballs hold their shape, but not too much that they are dry and have too much filler. So I just add more as needed. And while the apple sauce could be optional, I like that it lends a little sweetness to the meatballs and keeps them from drying out. But I have also used veggie purees in the past and it’s worked out really well, and is a great way to sneak some veggies in if your LO is picky. Butternut squash puree would work really well in this.