Fancy Schmancy Baby Munchies
Does your one year old willingly eat a lot of protein?
Yeah, neither does mine. While he devours fruits, veggies, dairy, bread, even beans, I have to sneak organic turkey lunchmeat and bits of roasted chicken into his meals. He just doesn’t dig the meats.
I tried eggs a few weeks back, scrambled with some cheese, thinking he would go crazy for them. But no, he spit them out immediately. Lucky me, I got a (leftover) hot breakfast that day!
I had everything on hand but the ricotta, but that was easy to obtain on one of our walks. That same evening I got to cooking. These fancy little guys were easy to put together and were a HIT with Ethan. He scarfed one down at lunch and another at dinner. The souffles break apart nicely to be fed by a spoon or with little fingers.
They were almost amazing. Jam-packed with healthy veggies, that’s for sure. But I just wanted them a little fluffier, more eggy. I imagined my dad’s signature dish, the Oven Omelete when making these little souffles. Dad is famous for this breakfast indulgence and his trick is to mix all ingredients thoroughly in a blender. It comes out fluffy and light. So I gave the blender a try! The results were diasppointing…
It was like the air was sucked right out of these little green sponges. I’m sure they would taste fine, but I decided to toss this batch. Nothing like Oven Omelet. OH well, worth a try!
I went back to the hand mixing method, but tweaked the ingredients a little. I wanted to make the egg to filling ratio lean a little more to the egg side, thinking this would add some “puff”. I was very pleased with the result.
I think Ethan agrees with the fluff too, as he shoveled these in his face even more quickly then before…if that is possible. I’m just thrilled he is getting some good protein! And, while he’s never short on them, the veggies don’t hurt either.
I promise these are easy! And a great freezer staple. Give them a try and let me know what you think!!
Broccoli & Cheese Souffles
Adapted from wholesomebabyfood.com blog.
1/2 cup of ricotta
3 tbsp chopped mozzarella
3 tbsp parmesean cheese
1/2 bag of frozen chopped broccoli OR spinach, thawed and well drained
2 tbsp milk (I used whole milk)
1 garlic clove – minced or 2 tablespoons of pre-minced garlic
1 tbsp unsalted butter
shake of rosemary, basil, oregano (or mixture of italian herbs)– to taste
Preheat the oven to 350F degrees and grease a muffin tin with room temperature butter.
Thoroughly drain the broccoli – you want it as dry as possible. Beat the eggs and milk until foamy, then add the cheeses, butter, and spices/herbs. Fold the broccoli/spinach into the cheese-egg mixture until thoroughly combined.
Fill the muffin tray until the cavities are filled about 2/3 of the way. Bake for 12-15 minutes then cool a bit. Run a knife around the edges of the souffle to loosen, then remove souffles to a parchment lined sheet pan until completely cooled. Put pan in the freezer until souffles are frozen solid. Place in a plastic bag and store in the freezer for a few weeks!
To reheat, place souffle in the microwave on defrost for 30 seconds to 1 minute.