Kids will love this easy recipe that’s fancy enough for a Mother’s Day brunch, but simple enough to make any time. Tomatoes are high in lycopene and zucchini is high in vitamins C & A – all of which are heart healthy!

Print Recipe

Easy Veggie Frittatas

Course

Breakfast

Life Skills

Breaking Eggs, Cutting, Mixing, Sprinkling

Keyword

breakfast, eggs

Prep Time

10 minutes

Cook Time

20 minutes

Servings

person

Ingredients

• 4 large eggs
• 1 medium tomato diced
• 1 medium zucchini diced
• 1/4 cup cheese cheddar or dairy-free

Course Breakfast Life Skills Breaking Eggs, Cutting, Mixing, Sprinkling Keyword breakfast, eggs Prep Time 10 minutes Cook Time 20 minutes Servings person Ingredients 4 large eggs 1 medium tomato diced 1 medium zucchini diced 1/4 cup cheese cheddar or dairy-free

Instructions

1. Preheat oven to 350 degrees.
2. Grease a muffin tin with cooking oil spray, or lightly wipe on oil with a paper towel.
3. Break the eggs into a bowl and mix with a whisk.
4. Add the diced tomato and zucchini.
5. Top with a sprinkle of cheese.
6. Bake until thoroughly cooked, about 20 minutes. Let cool for a few minutes and serve.

Recipe Notes

Kid Chef Tips: Younger children can break eggs, mix, and sprinkle on cheese. Older children can dice zucchini and tomatoes.