Mini Spinach Frittatas

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My oldest son has been asking us to let him play football for a long time. It isn’t that we didn’t want him to play necessarily, but we were concerned that he would get hurt because he is a wisp of a thing. Lord knows, I would love to have a fraction of my child’s metabolism. We finally relented under the strict guideline that he needs to gain a few pounds, and focus on his nutrition. I strongly believe that kid’s that play sports should treat their bodies like athletes do.

Healthy foods. Growing foods. Foods that provide fuel for their bodies and brains.

Together Will and I have been working on adding healthier foods to his diet. Three weeks in, we have added more whole grains, healthy fats, fruits, vegetables, and lean protein. He didn’t really eat badly before, but he is a kid – he is always going to choose a hot dog over a green smoothie. It is amazing how much more motivated he is to eat better when wearing a helmet and pads are there to motivate him.

My challenge? To keep up the momentum. To find things that are still kid friendly, full of nutrients and good growing things. And hope that his skinny little body will have enough speed to outrun the linebackers.

These little frittatas were a huge hit with him, and he even took the leftovers in his lunchbox the next day.

6 ounces frozen spinach, thawed and drained
1 cup ricotta cheese
2 Tablespoons sour cream
1/2 cup grated Parmesan cheese
1/2 cup grated cheddar cheese
4 eggs
1/4 cup milk
1/2 teaspoon hot sauce
1 teaspoon cumin
Salt and pepper
1/2 teaspoon lemon pepper
Mix together spinach, ricotta, sour cream, and cheeses.

In another bowl, whisk together eggs, milk, hot sauce, cumin, salt, pepper, and lemon pepper.

Add the egg mixture to the spinach mixture.

Spray a muffin tin liberally with cooking spray. (Nothing sticks like eggs can.) Add the mixture to the muffin tins.

Bake in a preheated 375 degree oven for 20 to 25 minutes.

Let cool for 5 minutes, then take out of the muffin tins. I like to serve with more Parmesan cheese. This recipe is adapted from Better Homes and Gardens.