One cannot understate the value of a hearty snack when one is nursing a baby. When living with a baby on the boob, it becomes second nature to do any number of things with a single arm, the very least of which is feeding oneself while the little one gets their meal too.
Knives and forks have little place in the life of a nursing mom and her meals. That is why the One Armed Omlette makes so much sense, you can get your egg protein with veggies and eat it straight out of your hand. Think of them as little savory muffins with cheese and onion but without all the breadiness. Try adding any herbs you happen to have in your kitchen. Dill, basil or thyme, for example, would blend really well with these simple ingredients.
Gluten free conversion: These little treats call for breadcrumbs, which can easily be converted to the gluten-free type. Try ground up gluten-free pretzels to make breadcrumbs.
Dairy-free conversion: try it without the cheese
2 medium zucchini, shredded
½ cup shredded cheddar cheese
½ cup breadcrumbs
½ cup chopped onion
½ tsp dried basil
salt and pepper to taste
Preheat oven to 400
Place the shredded zucchini in a clean cloth towel. Gather the towel into a bundle, hold it over the sink while you squeeze the zucchini bunch firmly to drain the excess water. Place the drained zucchini in a large bowl with all the other ingredients and blend together thoroughly with a spatula. Prepare a muffin pan with either paper liners or by using cooking spray. Fill about halfway. Bake for 20 minutes. Makes one dozen.
These will keep in the refrigerator for about 2 days. The can be frozen and re-heated on low.
This recipe was adapted from The Two Bite Club’s recipe for zucchini tots. I doubled the ingredients and used a full sized muffin pan. Thanks Two Bite!