Today is Tuesday! I completely lost track of time yesterday and didn’t get around to making a post.
This morning, we have Addi’s public health nurse June coming by to do her 22-month assessment. I’m sure she’ll ace it—she always does! We have such a smart, kind, and wonderful little girl.
Once June leaves, we’re tackling the dishes from yesterday and then whipping up some mini frittatas. They’re super simple to make and so handy to have on hand for a quick meal or snack. Here’s how I make them:
Mini Frittata Recipe
This isn’t an exact science—I mostly just eye everything:
Veggies: Sauté 1 bell pepper and 1 small onion until softened.
Protein: Cook a tube of breakfast sausage, breaking it up into small pieces and draining the oil.
Egg Mixture: Whip 7 eggs with a splash of milk and a few handfuls of shredded cheddar cheese.
Assembly:
1. In a greased muffin tin, add equal amounts of sausage to the bottom of each cup.
2. Layer the peppers and onions on top of the sausage.
3. Pour about 1/4 cup of the egg mixture into each muffin cup, filling them evenly.
Bake:
Bake at 350°F for 20–25 minutes, or until the tops are golden.
They’re easy, delicious, and perfect for busy days!
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