Monday, May 5, 2014

Spinach & Cheddar Cheese Egg Cups


Making the toddlers add vegetables to their diet should be a cumbersome task for most of the mommas. As moms we take complete responsibility to include veggies to their routine in some form. This recipe is one where the veggies are hidden to some extent. I know they cannot be tricked because these tiny little humans are way smart when compared to our generations. I just had green bell pepper/capsicum at home. You can add red ones to make it more interesting in order to play around with some colors. You can try with various other veggies like steam cooked broccoli, zucchini...or even cooked meat to it. If you don't have hot sauce at home you can substitute it with green onions or green chillies. Spice level can be adjusted according to the requirement.




Ingredients:

Baby spinach(fresh or frozen)-1 1/2 cups
Diced green or red bell pepper/capsicum-1/4 cup
Chopped onions-1/2 cup
Hot sauce-2 tsp
Cooking spray
Garlic powder(optional)-1 1/2 tsp
Water-2 tbs
Butter-1 tsp

Eggs-6 nos

Milk-1/4 cup 

Salt-As required 

Pepper-As required  


Shredded Cheddar cheese-1 cup    



Method:

Preheat the oven to 350 degrees F. Now scramble the eggs slightly with water in a bowl. Add milk to it followed by salt and pepper. Now throw in the garlic powder, onions, bell pepper and the hot sauce. Grease the muffin tin with the cooking spray. Sprinkle some salt and pepper on the spinach. Fill the muffin tins with spinach at the bottom. Spoon the egg mixture evenly into the greased muffin cups till three fourths. Put some generous amount of cheddar cheese on  top of each cups. Now bake it for nearly 20 to 22 minutes. Cool for five minutes. Run through the egg cups with a knife greased with some butter. Serve it with ketchup or hot sauce.