Mini Spinach Frittatas for My Mini-Me

A few months ago I posted a mini meatball recipe that I make and freeze for Lucas.  These meatballs are great for a quick lunch or dinner, plus they’re a great way to sneak in some veggies!

As I was making Lucas scrambled eggs a few mornings ago I was wishing there was a simpler way to get breakfast ready for him.  One that resulted in less dishes to wash would be awesome too!  Then I remembered a Rachael Ray episode I saw a while ago where she used a mini muffin tin to make a bunch of different things (none of which were muffins).  I also remembered seeing a bunch of pins on Pinterest that had to do with making egg muffins and freezing them.  Since D hates eggs I never gave them much thought but now it seems like such a brilliant idea.

And so my Mini Frittata recipe was created!

Mini Spinach Frittata Recipe


6 large eggs

4 TBSP milk

Handful of spinach, shredded

1/4 cup cheddar cheese

1/8 tsp garlic powder

Pinch of salt


Preheat the oven to 375 degrees

Spray your mini muffin tin with cooking spray or butter

In a medium mixing bowl, whisk together the eggs and milk

Add in the spinach, cheese, garlic powder and salt and stir to combine


Add 1 TBSP of the mixture to each of the muffin cups


Bake for 13 minutes and then remove the eggs from the pan immediately to cool.  They will deflate as they cool.

Arrange on a baking sheet and freeze for about 2 hours and then transfer to a freezer bag and store in the freezer for up to 3 weeks.

When it’s time to eat, just pop them in the microwave for about 30 seconds and they’re ready to go.

Mini Frittatas

Honestly, I was kicking myself for not thinking of this sooner.  Lucas LOVES them and he’s getting a veggie in with breakfast.  Plus, they make the mornings that much easier!  I think I’m on a mission to come up with even more freezer meals for Lucas – anything that saves me a few minutes in the kitchen adds a few minutes to playtime with the little guy!

Want even more great recipes, DIY ideas and kid craft projects?  Check us out on Facebook.


A Simple Spring Side Dish

We love, alright adore!, pasta in this house.  Pasta can be pretty heavy though and as the weather starts getting warmer, I like to cook lighter.  I’ve experimented with Spaghetti Squash a few times before but this recipe came out so well I just had to share it.

3-4lb spaghetti squash
2 tbsp butter
1 tbsp extra virgin olive oil
3 cloves of garlic, grated or minced
Italian herbs to taste
1/4 c grated Parmesan cheese

So first things first, you get this huge yellow squash at the store and quickly realize that it weights at least 3 to 4 pounds and would take an weed whacker to cut in half.  Now what?!

Place the whole squash, as is, on a microwave safe plate and cook in the microwave for about 3 or 4 minutes, depending on how big your squash is.

Now you’ll have a much easier time cutting this delicious veggie in half with an ordinary kitchen knife.  So go head and get the squash cut in half and placed, cut side down, on a cookie sheet covered with tinfoil and a bit of cooking spray.

Cook it in an oven preheated to 375 degrees for about 30-35 minutes, again depending on how big it is.

Once it’s cooked through take it out of the oven and let it cool!  You’re going to have to hold it pretty good to scrape the good stuff out and as my finger tips can tell you, it’s HOT!

Once it’s able to be handled, scoop out the seeds and throw them out.  Next, take your fork and scrape the flesh away from the skin, creating “noodles.”

Heat up 2 tbsp of butter and 1 tbsp of olive oil in a skillet over med-high heat.  Grate in garlic, or mince it of you don’t have a hand grater, and cook for a few minutes until fragrant.  I added a bit of dried herbs at this point (basil, oregano and thyme) to taste.

Add the spaghetti squash to the skillet and cook for a few minutes until coated in the garlic, butter and oil.  I added about 1/4 cup of grated Parmesan cheese right before I took the skillet off of the heat.

And there you have, a delicious and healthy summer side dish sure to please even those who don’t always like eating their vegetables! Spaghetti Squash with Butter and Garlic

We had this with Meatball Sub Casserole and roasted brussel sprouts and Darrin is already asking for it again!