September 25, 2021 Issue, Page 21 of 22

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September 25, 2021 11 Better School Days Ahead with Egg-Powered Recipes FAMILY FEATURES Ihe school year can be full ofchallenges, but fueling kids fora full day of learning tops the priority list. Affordable and easy to prepare, eggs are a key ingredient for successful days in the classroom. From a wide variety of breakfast options for even the pickiest ofeaters to a nearly limitless menu of lunches, eggs keep kids full and energized to conquer each school day. ‘As one ofthe only foods that naturally have vitamin D, eggs offer a nutrient critical for building strong bones. Eggs also help the body absorb nutrients like vitamin E and carotenoids that are found in plant foods, making them a perfect partner for veggies that might be a hard sell for some kids, Additionally, they're one ofthe best sources of choline, which is critical for brain health and development at every age and stage. ‘What's more, between learning and down time, many kids spend a lot of hours in front of electronic screens, The lutein and zeaxanthin found in egg yolks can help protect their eyes from harmful blue light. Try these easy recipes that support eye health, brain health and nutrient absorption, and are easy to prepare ahead oftime. To learn more about the nutritional benefits ofeggs and find more family-friendly recipes featuring eggs, search #ProteinPrepSchool on social media or visit IncredibleEgg.org. Broccoli and Cauliflower Cheddar Quinoa Bites Prep time: 20 minutes Total time: 40 minutes Servings: 6 Nonstick cooking spray I large eggs cup shredded cheddar cheese cup cooked quinoa cup tomatoes, quartered cup finely chopped broccoli florets ws cup finely chopped cauliflower florets tablespoons finely chopped fresh basil (optional) Preheat oven to 350 F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside. In large bowl, crack eggs. Whisk until well com- bined, Stir in cheese, quinoa, tomatoes, broccoli, cauliflower and basil, if desired, until well combined. Use 1/4-cup measuring cup to divide mixture evenly into prepared muffin cups. Bake 16-18 minutes until eggs are set. Allow to cool slightly before serving, Refrigerate leftovers up to 3 days or freeze up to : } j i 1 month, iS) es _ , Broccoli and Cauliflower Cheddar Quinoa Bites Veggie and Cheese Frittata Fingers Prep time: 10 minutes Simple Egg Salad al tim ie _ Sandwich Nonstick cooking spray Prep time: 10 minutes 1 tablespoon olive oil Total time: 10 minutes. 1/2 cup red bell pepper, diced Servings: 8 1/2 cup yellow onion, diced 6 large hard-boiled 12 d eggs, peeled 3 1/4 cup mayonnaise 2. cups baby spinach, roughly chopped 1 tablespoon lemon 12 large eggs 1 tablespoon yellow 1 cup cheddar cheese, shredded mustard 1 teaspoon salt 1/4 teaspoon salt 1/2. teaspoon pepper 1/4 teaspoon pepper Preheat oven to 350 F. Spray 9-by-9-inch baking dish with 1/2 cup finely chopped celery nonstick cooking spray. 1/4 cup thinly sliced In skillet over medium heat, add olive oil then saute bell green onions pepper, onion and zucchini until tender. Add garlic and ne slices rustic wheat bread spinach; cook until wilted. lettuce leaves In bowl, beat eggs then add sauteed vegetables, cheese, Chop eggs. salt and pepper. Pour mixture into prepared baking dish. In medium bowl, mix mayo- Bake 25-30 minutes until fully set. Allow to cool. nnaise, lemon juice, mustard, salt Cut into seven strips then down the middle to create and pepper. Add chopped eggs, 14 pieces, celery and green onions; mix well. Refrigerate leftovers in airtight container up to 4 days. Refrigerate, covered, to blend To freeze, place cooled frittata fingers in freezer bag flavors. and lay flat until frozen. When ready to eat, microwave Serve on wheat bread with 60-90 seconds, or until warmed. lettuce leaves. ‘Simple Egg Salad Sandwich Blueberry, Avocado and Banana Muffins Prep time: 10 minutes Total time: 35 minutes Servings: 12 11/4 cups all-purpose flour cup rolled oats teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt medium banana (about 1/3 cup), peeled large avocado (about 3/4 cup), peeled and pitted 3/4 cup unsweetened applesauce 1 large egg 1/4 cup milk cup blueberries Preheat oven to 350 F. Prepare standard muffin tin with paper liners. In bowl, whisk flour, oats, baking powder, baking soda and salt. In separate bowl, mash banana and avocado together. Add apple- sauce, egg and milk. Stir to combine then stir into flour mixture. Fold in blueberries and divide batter into prepared muffin tins, Bake 25-30 minutes. Allow to cool completely. Store leftovers in Blueberry, Avocado and Banana Muffins airtight container up to 3 days. Veggie and Cheese Frittata Fingers