Virginia Feature: Petit Veggie Omelets
If you’ve ever struggled to incorporate vegetables into your toddler’s diet, you’re not alone. I consider it a win if my daughter will at least give a new veggie a try, even if she doesn’t always eat it the first, or second time it is served.
These bite-sized veggie omelets are, as the French would say, a great “manière cachée,” or secret way to sneak healthy food onto your child’s plate. With all the scents and flavors of a cheesy Provençal pizza, these muffin-sized omelets are as tasty as they are nutritious. But your toddler never has to know.
My daughter and I often make our petit veggie omelets together on Sundays. That way they are ready to heat and eat for breakfast the next morning. While they stay fresh in the fridge for up to 5 days, they rarely last beyond Wednesday. Enjoy with a side of fresh berries. Or try them sliced in half, on top of two pieces of buttered toast. Et, voilà!
- 8 Free Range Organic Eggs
- 1 Cup - Egg Whites
- 2 Cups - Fresh Chopped Broccoli Florets
- 1 Box - Turkey Breakfast Sausage Links (10 Links), thawed and chopped
- 15 Grape Tomatoes, quartered
- 1/4 Cup - 2% Grass-fed Milk
- 1 Cup - Shredded Gruyere Cheese (Parmesan is a great choice too)
- 1/2 Teaspoon - Salt
- 1/2 Teaspoon - Pepper
- 1/2 Teaspoon - Herbes de Provence
- Heat oven to 350°
- Spray 1 muffin tin with non-stick cooking spray
- Fill each muffin cup 3/4 full with chopped broccoli, chopped sausage and quartered tomatoes
- In a large bowl, whisk together eggs, egg whites, milk, salt, pepper and herbs
- Pour egg mixture over the vegetables to fill each muffin cup almost to the top
- Sprinkle shredded gruyere on top of each muffin cup
- Bake for 25 minutes
Leigh is a Middle School Teacher of French and a Mom to a busy four year old. She loves to entertain family and friends, and prepare daily dishes for her husband and daughter. Leigh’s meals are often influenced by her mom’s love of cooking. Leigh also creates recipes based on her experiences of living and working in the south of France. She often uses food to provide authentic experiences for her students as well. On Fridays, it’s not uncommon to see her students making crèpes and sampling French “fromage,” as part of their lesson. Always inspired by fresh, local, and seasonal ingredients, Leigh’s dishes are simple, tasty, and always made with her family in mind. Her daughter, now three, is an enthusiastic helper in the kitchen. A lover of mealtime with family and warm summer nights, Leigh is excited to share some of her favorite recipes. Follow Leigh on her Instagram account @arecipeforeveryseason