Veggie Frittata

Protein-Packed • Brain Boosting • Toddler Friendly

This frittata is a one-pan wonder, filled with fiber-rich veggies, healthy fats, and clean protein to fuel your morning (or anytime) with ease. It’s quick to prep, simple to cook, and delicious hot or cold, perfect for postpartum moms and growing toddlers alike.

Ingredients (Serves 2-3 squares)

• 6 large eggs

• 1 small potato, diced (Yukon Gold or Russet)

• ½ cup mushrooms, sliced

• ¼ cup sun-dried tomatoes, chopped

• ½ cup fresh spinach

• ¼ cup diced onion

• Salt & pepper to taste

• 1 tbsp olive oil or butter

Instructions

1. Preheat oven to 375°F (if baking) or prep stovetop pan over low heat.

2. Cook the potatoes:

• Heat olive oil or butter in skillet

• Add potatoes and cook for 5-7 min, until slightly crispy

3. Add the veggies:

• Stir in onions and mushrooms, sauté for 3 minutes

• Add sun-dried tomatoes and spinach, cook 1 minute until wilted

4. Whisk the eggs:

• In a bowl, whisk eggs with salt and pepper

• Pour evenly over veggies in skillet

5. Cook & finish:

• Stovetop: Cover and cook on low heat for 5-7 minutes, until center is set

• Oven: Bake uncovered for 12-15 minutes, until firm and golden

6. Cool slightly, slice, and serve

Notes

Ingredient Benefits:

• Eggs: high-quality protein + choline for brain development

• Potatoes: gentle carbs + potassium for energy and nerve support

• Spinach: rich in iron, vitamin K, and skin-friendly nutrients

• Mushrooms: immune-boosting + gut-supportive

• Sun-dried tomatoes: antioxidants + concentrated flavor

• Olive oil/butter: supports hormone and skin health

Serving Suggestions:

• Slice into squares for toddler hand-held snacks

• Serve with avocado, sourdough, or a green smoothie for a full meal

• Great warm or cold, ideal for busy mornings or lunchboxes

Storage Tips:

• Fridge: Store in airtight container for 3-4 days

• Freezer: Slice and freeze individually for up to 1 month

• Reheat: Toast oven or skillet for best texture; microwave for speed