Right now, I’m on a major health kick. Trying to shed the last of my baby weight. (I know, 2 years later, right?) And stay true to my new year’s resolutions, which is to eat clean, eat right and eat proper portions.
So far, I’m doing great. I forgot how good it felt to eat healthy. And the better I eat, the less I crave. The less I crave, the better I eat!
But let’s face it. Being a busy mom, to an even busier toddler, makes eating, let alone eating healthy, challenging.
But take a look at these! Our Valentine’s morning breakfast.
These egg frittatas or as Els likes to call them, egg muffins, are so easy to make. So healthy. A great source of essential morning nutrients. And perfect as a grab and go breakfast for you and your toddler.
Here’s what I used to make them:
Ingredients: (Yields 6 egg muffins)
Frozen veggie mix (I used: edamame, carrots, corn, red peppers and carrots.)
Handful of kale – Superfood!
Low fat Shredded Mozzarella (Optional)
3 tsp of water
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Optional: Heart shaped silicone muffin mold
1. Preheat oven to 350 F.
2. Beat the eggs. Add water. Add cracked black pepper. A pinch of salt if desired.
3. Choose and put in your fillings. I did a little bit of each.
4. Pour egg close to the top. Leave a little room for it to rise and puff up.
5. Add cheese on top if desired. I did half with cheese, and half without.
6. Bake for 20-25 minutes.
And top it off with a healthy smoothie for yourself and your little tot.
Smoothie Ingredients: Banana, frozen blueberries, frozen strawberries, frozen mango, water and a touch of unsweetened almond milk until desired thickness, and SPINACH. (they will never know…) Put in as much as desired. I put a little bit of each. And blend!
Happy Valentine’s Day!
Els and I will be munching on these all day! Because they taste just as good cold. And even better when you eat them with your hands.