Do your kids resist eating their veggies? Sometimes, it’s all about the packaging. This mini omelette muffin recipe from Liza Huber, of Sage Spoonfuls, is packed full of flavor and veggies. And you know how kids love mini foods!
Veggie Mini Omelette Muffins
(makes 24)
organic olive oil spray
1 tablespoon extra virgin olive oil
1 small yellow onion—finely chopped
1/2 leek, white part only—finely chopped and washed thoroughly
10 organic asparagus spears—washed and finely chopped
1 small organic zucchini—washed and finely chopped
8 organic eggs
1 tablespoon fresh dill—finely chopped
salt and white pepper to taste
Preheat oven to 350 degrees. Spray mini muffin tin lightly with organic olive oil spray. Pour the olive oil into a large skillet and heat over medium-high. Add the onion and leek to the skillet and reduce heat to medium. Cook for 5 minutes, mixing frequently with a spoon. You don’t want the onion and leek to brown, just to sweat. Add the asparagus, zucchini and a pinch of salt and white pepper to the skillet. Cook for another 5 minutes, constantly mixing.
Crack the eggs into a large bowl, and add the dill and a pinch of salt and white pepper. Mix thoroughly with a wire whisk. Remove the veggie mixture from the skillet and let cool for 3 minutes before adding to the eggs.
Add veggie mixture to the eggs and stir to combine. Using a small ladle or spoon, add egg mixture evenly into the mini muffin tin. Place muffin tin into the oven on the middle rack and bake for 15 minutes. Remove from the oven and serve with the watermelon (I used a heart-shaped cookie cutter). Enjoy!
Leftovers can be stored in an airtight container in the refrigerator for up to three days.
