Tummy Delights For Kids – Mushroom And Cheese Frittata Cups
It’s almost school holidays again and moms all over are scrambling for snack ideas and activities to do with kids.
The South African Mushroom Farmers’ Association has shared with me some brilliant recipes for kids. Over the next few weeks, I’ll be sharing these to help moms with school holiday snack ideas.
My Kids Will Never Eat Mushrooms
How often have your kids looked at mushrooms, sniffed them, and then pulled up their noses at them? Even the most adventurous of eaters do this sometimes.
Luckily mushrooms are one of the easiest (and most nutritious) foods you can sneak into dishes. Dice it up to match the consistency of your protein (beef, chicken, lamb, turkey, and even fish) and mix it in. Kids usually don’t notice!
While I am not a fan of hiding vegetables, there are times when it is necessary. Mushrooms are one of my favourites to sneak into meals.
As we head into winter I am adding mushrooms to most of our meals to help boost our immune systems.
Among the many nutrients in mushrooms, they are high in vitamin B. B vitamins are incredibly important for most functions in our bodies!
They are important for maintaining a healthy nervous system, they support the adrenal system (preventing fatigue), and they are a necessary part of more than 400 different enzyme reactions in the body.
Mushroom And Cheese Frittata Cups
If you’ve been following me for a while you’ll know that breakfast is a struggle in our home. These mushroom and cheese frittata cups are the ideal make-ahead breakfast, snack or lunchbox addition.
Goat’s Cheese and Mushroom Frittata Cups
- 12 XL free-range eggs
- 100 g soft goat cheese / chevin
- 250 g portabellini mushrooms sliced
- 1 small onion finely diced
- 100 g kale (or spinach)* roughly chopped
- extra virgin olive oil
- salt and pepper to taste
- Preheat the oven to 180°C.
- Lightly grease a 12 cup muffin tin.
- In a large frying pan heat a drizzle of olive oil.
- Fry the onion until soft. Add the mushrooms and cook until golden brown. Then add the kale and cook until slightly wilted.
- Season everything well.
- Remove from the pan and set aside to cool.
- In a large bowl whisk together the eggs and season well with salt and pepper.
- Divide the mushroom mixture between the cups.
- Evenly distribute little nuggets of the goat cheese.
- Pour in the whisked eggs.
- Place the muffin tin on a baking tray and bake for 15-20 minutes, until set.
- Let cool slightly and serve. Or store in an airtight container in the refrigerator.
For more tummy delights for kids check out these mushroom and pork sausage rolls!
DISCLAIMER: This post was sponsored by The South African Mushroom Farmers’ Association. The South African Mushroom Farmers’ Association provided me with this recipe and associated images. All thoughts and opinions expressed herein are my own and not influenced by the developing company, and/or its affiliates, in any way. The fact is, I’m crazy about mushrooms, and want to shout it from the rooftops anyway.