Sandwich again for kids snack or lunch…or plain boring unhealthy snack items!!
Healthy items like cut fruits and veggies generally come back untouched, so this was my sneaky way to add some good old veggies for my kids lunchboxes. Best part is, it freezes well too!! Just make a big batch on the weekends and freeze it. Defrost in the fridge the night before and microwave or reheat in the oven and you’re good to go! This also used to be my on-the-go breakfast for those crazy workday mornings when everything else seemed to go wrong. Knowing breakfast is just a few microwave beeps away was such a comfort on those days.
This is a good recipe to include in multiple ways, add the filling to your pastas, have it as a stir fry dish, or in a veg puff. You can change it up depending on the veggies you have on hand.
Ingredients
6 eggs (organic if possible)
1/2 cup milk (cream/ non-dairy options like soy milk / almond milk)
2 cups of chopped veggies (I added mix bell peppers, button mushrooms, spinach, you can add broccoli, carrots etc as well)
1/2 cup of mince chicken/ sausages or any chopped deli meat (this is optional)
2 cloves of garlic minced
2-3 tbsp of virgin coconut oil (or any other healthy oil)
1 tbsp of mixed Italian herbs (oregano, basil, parsley)
1/2 tsp turmeric
salt and pepper to taste
1/2 cup of shredded cheese (optional)
1/4 cup finely chopped chives for garnish (optional)
Method
Preheat the oven to 180°c.
Heat the oil in a large frying pan or skillet. Add the chopped garlic and let it flavour the oil for a minute. Tip in the chopped veggies (except the spinach) and chicken and stir fry until veggies have softened and the chicken is cooked. Add the Italian mix herbs, turmeric and season with salt and pepper. This should take roughly 5-7 minutes depending on how finely the veggies have been chopped. Stir in the chopped spinach just before you turn off the heat. Mix it all well and set it aside.
Now in a separate mixing bowl, whisk the eggs along with the cream/milk, season with salt and pepper and whisk until well incorporated. Add a spoonful of the veggie mix into a 12 cup muffin tin (spray the tin first with cooking oil). The veggie mix should come up halfway in the muffin tin. Pour the egg mix over the veggies filling the cup 3/4th and leaving some room for the muffins to expand. Top each muffin with the grated cheese and bake for 20-25 minutes until eggs are nicely cooked.
Serve these Muffins warm garnished with finely chopped chives or else freeze it individually (pack them in a ziplock bag and store in the freezer).
Sunita is an avid foodie who loves to explore multicultural cuisines and likes to charm people into revealing their closely guarded secrets of traditional recipes. She enjoys interacting with people and hearing their stories that usually revolve around food giving an unique insight to their culture. As a busy working mom, life has been fast-paced so she seeks out hacks to make life easier and healthier for herself and her family (although she likes to think she can whip up a quick meal looking like à la Nigella Lawson, it rarely happens ). You will probably find her singing loudly while cooking (although it’s not one of her talents) or painting (which she is trying hard to make it her talent) or cuddled up reading books (definitely a talent). Follow her cooking and art adventures can be found on her blog – https://the5citystory.com or her IG feed- https://www.instagram.com/the5citystory/
