Breakfast is, hands-down, my favorite meal of the day. That’s why, on weekends, I like to go all out and make a LOT of food. Of course, I can’t forget the dogs. Since they go nuts for eggs, I make them their own serving of doggy-approved frittata muffins, shaped into paw prints and loaded with veggies!
The Veggies
The first time I made these frittatas, I used spinach because that’s what I had in my fridge. But why stop with just spinach? Some other nutritious veggies that are great for dogs, and work well in these frittatas, include:
- Finely chopped kale
- Shredded zucchini
- Shredded carrots
- Finely chopped broccoli (pulsed in a food processor to create a rice-like texture)
- Finely chopped red bell pepper
Spice Up Your Frittatas
While I didn’t discuss this in the video above, I often times add a 1/4 teaspoon of ground turmeric with a pinch of black pepper to my frittatas. That’s because it’s a super spice that touts amazing health benefits (check out the benefits here). If you don’t have turmeric on hand, or your dog doesn’t care for the flavor, you can either swap it for a little ground ginger or leave it out completely!
What You’ll Need
Aside from the ingredients, you will need a:
- Knife or food processor to chop the veggies
- Liquid measuring cup for easy pouring
- Measuring spoon (if you’re adding spices)
- Silicone mold for baking – I really love the frittatas when they’re shaped like paw prints because I think they’re fun, but you can use any mold your heart desires. I promise your dog won’t care!
- Baking sheet to support the floppy silicone mold when baking
The Recipe
Doggie Veggie Frittatas
Ingredients
- Olive oil, to grease mold
- Finely chopped or shredded veggies (try spinach, kale, carrots, zucchini, broccoli, or bell pepper) Stick with one type of veggie or mix each muffin up with a few different ones!
- 2 large eggs, you may need more depending on the size of your mold
- 1/4 teaspoon ground turmeric
- Pinch ground black pepper
Instructions
- Preheat oven to 400ºF. Grease silicone mold with olive oil and set aside.
- Prepare your veggies by chopping or shredding them with either a knife, food processor, or grater. Add some veggies to each cup in your silicone mold. Set aside.
- Crack two eggs into a liquid measuring cup (or another bowl/cup that has a spout) and beat.
- Add turmeric and pepper to eggs and mix.
- Pour egg mixture over veggies, filling each silicone cup 3/4 way full. The eggs will puff up when baking.
- Bake in the oven for approximately 20 minutes. Stick a toothpick into the center of each frittata to check doneness. Toothpick will come out clean when done.
- Remove from oven, let cool, then remove frittatas from the mold.
Notes
- Do not underbake or frittatas will be runny.
- Do not serve straight from the oven so they don’t burn your dog’s mouth.
- Store cooled frittatas in the refrigerator for 2-3 days in an airtight container.
- Yields will vary depending on mold size and spinach amount.
