4 Servings

Prep time: 10 minutes | Cook time: 12 minutes

Kid-Friendly

TOOLS YOU’LL NEED

• Measuring cups
• Measuring spoons
• Cutting board
• Chef’s knife
• Whisk
• Spatula
• 10″ nonstick, ovenproof skillet
• Mixing bowls

INGREDIENTS

• 8 eggs
• 1 cup spinach, roughly chopped
• ½ red onion, diced
• 1 cup assorted mushrooms, roughly chopped
• 1 tomato, thinly sliced in rounds
• 1 tablespoon extra-virgin olive oil
• ½ tablespoon butter
• ¼ cup freshly grated parmesan cheese
• Kosher salt to taste
• Freshly ground black pepper to taste
• 1 handful microgreens, for garnish (optional)

DIRECTIONS

Preheat oven and beat eggs
Preheat the oven to 350°. As the oven is preheated, beat all 8 eggs in a mixing bowl.

Heat oil
Heat 1 tablespoon of olive oil in your skillet on the stovetop.

Sauté spinach
Once the oil is hot, add spinach and season with a pinch of salt and pepper. Sauté it until the spinach wilts. Remove it from the skillet and place it into a small bowl, setting it aside to cool.

Sauté onions and mushrooms
Using the same skillet, add in onions and mushrooms. Sauté until mushrooms begin to turn brown and the onions begin to soften. Season with a pinch of salt and pepper.

Add in butter
Add butter to the pan, swirling to coat the bottom.

Add in eggs
Make sure the mushrooms and onion are in a single layer and evenly distributed. Once the butter has melted, pour in the beaten eggs.

Drain spinach and add back into skillet
Squeeze out as much excess water as you can from the spinach and distribute evenly over the top of the mixture.

Top with tomato slices
Gently place the tomato slices over the egg mixture and sprinkle with grated parmesan cheese.

Place skillet in oven
Once the edges begin to set, move the skillet to the oven and bake until the eggs are set in the center, about 8–12 minutes.

Transfer to a serving plate
Carefully, remove the skillet from the oven, and using a rubber spatula, gently slide the frittata to a serving plate.

Garnish and serve
Cut into 8 slices, and garnish with some additional cheese and microgreens if desired. Enjoy!

For Nutrition Info and Chef’s Tips, click here.

6 Servings

Prep Time: 5 min | Inactive Time: 1-2 hours

Kid-Friendly

TOOLS YOU’LL NEED

• Measuring spoons
• Measuring cups
• Mixing bowl
• Rubber spatula
• Chef’s knife

INGREDIENTS

• ½ teaspoon fresh mint, chopped
• ½ teaspoon fresh basil, chopped
• 1 teaspoon lemon zest
• Juice of half a lemon
• 2 tablespoons honey
• ½ teaspoon ground cinnamon
• 1 cup blueberries
• 1 cup raspberries
• 1 cup strawberries, stems removed and cut in quarters

DIRECTIONS

Combine herb mixture
In a large mixing bowl, combine fresh herbs, lemon zest, lemon juice, honey, and cinnamon using a rubber spatula.

Add berries
Add your berries to the herb mixture.

Fold berries in gently
Using the rubber spatula, gently fold the berries in, being careful not to break or smash up the berries

Let mixture sit
Let mixture sit for 1-2 hours so all the flavors combine and meld together.

Garnish and serve
Garnish with fresh basil and fresh mint leaves. Serve cold or at room temperature.

*For Nutrition Info and Chef’s Tips, click here.