• 2 Mini Corn and Bacon Frittatas
• ½ cup diced cantaloupe and one whole apple, sliced
• 1 cup skim or 1% milk

Mini bacon and corn frittatas

• Olive oil or cooking spray for greasing
• 4 strips bacon, trimmed and lightly chopped
• 3 ears of corn, kernels removed or 1 can no salt added corn kernels, drained.
• 1 cup grated reduced fat cheddar cheese
• 8 eggs
• ¾ cup skim or 1% milk
• 2 Tbsp olive oil

Preheat oven to 350F. Grease muffin pan well with olive oil/cooking spray. Heat a medium non-stick frying pan over medium-high heat. Add bacon and cook, stirring often for 5 minutes or until just crispy. Remove from heat, add corn kernels and toss until well combined. Set aside to cool. Spoon bacon and corn mixture into bases of prepared pans. Sprinkle evenly with cheese.Combine eggs and milk in a pitcher and whisk to combine ingredients. Pour egg mixture into muffin pan.Bake for 18-20 mins or until golden brown and cooked through when tested with a toothpick. Let stand for 10 minutes in pan before turning out onto wire rack. Can be served warm or cold for school lunches.

Makes 12. Two frittatas per serving.

Recipe courtesy of freshforkids.com.au

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Poudre Valley Health System
Fort Collins, Colorado
970.495.7000
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