Mornings run smoother when we have grab-and-go (perhaps with a few seconds of reheating) options for breakfasts like these veggie-filled Make-Ahead Mini Mediterranean Frittatas. Quick and easy to make, these reheat wonderfully.
What’s in a week? I’ve talked about how busy ours would get once school began, and I wasn’t kidding. In some ways, it’s like running a race.
Monday was Labor Day. We celebrated the end of summer break with hamburgers, hot dogs and an array of fresh veggies.
Tuesday was the first day of school. Paige may sauteed peppers and onions and I seasoned turkey cutlets with a Mediterranean seasoning. Our smothered turkey cutlets were delightful.
By Wednesday, I was thrilled how on top of back to school I’ve been … then I picked up my son from cross country practice who asked: “Are you going to open house?” Open house was 45 minutes later. We went. Then we ended the day with homemade chicken fajita bowls.
Thursday was my daughter’s first day of dance classes — ballet and modern this year. Meanwhile, my son’s team had their first pre-meet pasta dinner together. After practice, naturally. It was a rushed few hours getting everyone where they needed to be. The rest of us had a lovely dinner out.
On Friday, Will had his first meet. (Pinch me: my son is in high school and on the varsity cross country team.) Will ran a good course, completing his 5k in about 28 minutes — and beating his personal goal of 30 minutes. After ushering the kids home, I headed to our downtown for the artwalk, a monthly event that happens between May and October. I’m on the board and I try to pop around to as many studios as I can each time — often snapping pictures along the way. We had a late dinner of pizza and salad.
Saturday began with cross country practice. I drove. Then Paige auditioned for a ballet. Then Will went to his friend’s house for the afternoon. Then they both went to their dads. I didn’t eat dinner really — unless you count the handful of peanut butter M&Ms I consumed.
And now it’s Sunday, the day in which I prepare for the week. Today I will hit the farmers market and harvest veggies from our garden. I’ll stop at the grocery store too. Then I will come home and meal prep some foods for this week. A roast chicken. Turkey meatballs. Some version of banana bread. It will take me most of the day, but when I am done, we’ll have ready-to-eat foods perfect for making meals a little easier this week.
I might also make a batch of these: Make-Ahead Mini Mediterranean Frittatas. Filled with red pepper and spinach and a touch of feta, these flavorful mini frittatas are a great quick and easy option for busy mornings.
When I have options for breakfast ready, my kids eat better in the morning — even when my son Will is dashing outside for his pre-7am bus.
Plus, eggs are an excellent source of protein — important for everyone, but especially for two student-athletes. When I can encourage my kids to eat eggs in the morning, whether it’s through keeping hard-boiled eggs in the fridge or by having ready-to-eat recipes (like this one!) prepared for them, I do.
After making these, I store them in an airtight container in the fridge. To repeat, microwave them for 30 seconds to 1 minute on a microwave-safe plate.
Do you meal prep for the week on Sundays? What do you typically make?
- ¼ cup finely chopped red pepper
- ½ cup chopped fresh baby spinach
- 6 large eggs
- ¼ cup milk
- salt and pepper, to taste
- ¼ cup feta cheese
Preheat oven to 350 degrees Fahrenheit.
Spray the cups in a standard 12 muffin pan with cooking oil spray. Divide the red pepper and spinach evenly among the 12 cups.
In a medium bowl, whisk together the eggs, milk, salt and pepper until light and frothy. Ladle into the 12 muffin pan cups, dividing equally. Sprinkle with feta cheese.
Bake for 15-18 minutes, until set.
Remove from the oven and let cool for about 5 minutes, before loosening with a knife and removing the mini frittatas.
Hint: Making these ahead? Reheat them in the microwave for 30 seconds to 1 minute.