Culinary Kits – Mini Veggie Frittatas
Another successful round of culinary kits for students enrolled in our Hannah’s Kitchen culinary programming thanks to NJHCN funding! With an average of sixteen 8-12 year old students attending our weekly Tuesday class, our Virtual Hannah’s Kitchen cooking classes are staying strong! Our class has outgrown Essex County and has even made its way to children from Mercer and Monmouth counties. One of the recipes made in March, Mini Veggie Frittatas, was a huge hit! Frittatas are not only a good way to use up veggies getting old in the fridge and freezer, but also an excellent way to incorporate veggies into a quick, simple breakfast for your child/children. Students are beginning to incorporate their creativity into recipes by adding different spices of their choice found in their cabinets at home. All programs provided by the Wellness Department of Newark Beth Israel Medical Center are free and are open to everyone. For a calendar of our programs, please contact Molly Fallon at Molly.Fallon@rwjbh.org or call our Wellness Department at 973-926-7371.
Mini Veggie Frittatas
Pair these protein-packed veggie frittatas with a fruit and slice of whole wheat toast and you have a complete breakfast! These frittatas can be made in advance and even stored in the freezer until you’re ready to reheat them. Packed with colorful veggies like spinach and bell peppers, these make for a nutritious on-the-go option.
¼ teaspoon black pepper
½ teaspoon garlic powder
¾ cup frozen chopped spinach, thawed
1 red bell pepper, diced
8 cherry tomatoes, quartered
½ cup crumbled feta cheese
Non-stick cooking spray
1. Preheat oven to 350F.
2. Spray muffin tin with non-stick cooking spray.
3. In a large bowl, whisk together eggs, black pepper, and garlic powder. Add all vegetables and mix until combined.
4. Divide mixture between muffin tin and sprinkle feta cheese on top.
5. Bake for 20 minutes or until the top is light golden.
6. Serve immediately and enjoy!
Yield: 6 servings (1 frittata per serving)
104 Calories; 6 g Fat (3 g Saturated Fat; 0 g Trans Fat); 192 mg Cholesterol; 145 mg Sodium; 4 g Carbohydrate (1 g Fiber, 2 g Sugar); 8 g Protein; 27% Daily Value (DV) Vitamin A; 33% DV Vitamin C; 7% DV Calcium; 8% DV Iron; 5% DV Potassium
About the Grantee
Newark Beth Israel Medical Center maintains its commitment to the health and well being of its community members with the Beth Greenhouse, weekly farmers market, food pantry and our community health and wellness center which continues to operate and several other wellness programs including virtual classes. For more information contact Molly Fallon Dixon at 973-926-7371 or firstname.lastname@example.org