Green Egg Cooking Grate
Green Egg Cooking Grate
Check out this page if you are looking for Green Egg Cooking Grate
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 18CI Big Green Egg Cast Iron Large Egg Cooking Grate  US $47.49
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 24SS Big Green Egg Stainless Steel Cooking Grate XL 24 US $64.95
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 Big Green Egg Cast Iron Medium Egg Cooking Grate 15CI US $42.99
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 13CI Big Green Egg Cast Iron Small Egg Cooking Grate US $35.99
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 13SS Big Green Egg Stainless Steel Cooking Grate 13 Small US $32.95
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 24P Big Green Egg XL Egg Porcelain Cooking Grate 24 US $44.99
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 9P Big Green Egg Mini Egg Porcelain Cooking Grate 9 US $16.99
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 18SS Big Green Egg Stainless Steel Cooking Grate for Large Egg 18 US $42.99
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 18P Big Green Egg Cooking Grate Replacement Large Egg 18 Porcelain Coated New US $24.99
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 18SS Big Green Egg Stainless Steel Cooking Grate Large 18 US $44.99
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Wondering if any other Mums are interested in sharing recipes ......?
that you give your toddlers???? I thought it would be a great idea to share all out fail safe recipes that our kids love to pieces, an easy way to get some good ideas so i will start
Cheesy Vegetable Frittata
4 eggs
2/3 cup of grated cheese any type you prefer
1/4 cup of cream
1/4 cup of milk
1/3 cup of fresh grated parmesan
2 sping onion/scallions/green onions sliced finely
1/2 a tomato chopped finely
1/2 cup of cooked mixed veg of your choice
Mix all ingredients in a bowl, oil spray a mini muffin pan fill each one 2/3 full top with a small amount of extra cheese and cook in a 200 degree (sorry its celsius i dont know how to convert it) oven for about 15 mins until firm to the touch. You can have these hot or cold....my daughter loves them with ketchup...a great way to get a protein, vegi and calcium hit all at once........hope you will all share 
Awww, cheeky monkey mama, you are adorable. I love seeing your questions, and this is a great idea!
Personally, I like doing this one; It's a family fav, and our toddler loves it too!!!
* 9 whole wheat lasagna noodles
* one Tbsp olive oil
* 10 ounce package Mushrooms diced (baby bella or shitake are great!)
* one onion diced
* 3 or 4 cloves garlic minced
* one large bag of spinach- family size
* one 16 ounce container low fat ricotta or cottage cheese
* ¼ cup Romano cheese
* salt to taste
* 1 ½ teaspoon Italian seasoning
* Black pepper to taste
* 1 ½ cups part skim mozzarella cheese
* two cups (or one jar of) your favorite marinara sauce
* one cup of water
* ½ cup Parmesan cheese
Directions:
1. Preheat the oven to 350 degrees.
2. Cook lasagna noodles al dente according to package directions.
3. In a skillet heat oil over medium high heat. Add mushrooms and onions. Cook for a few minutes and then add the garlic. Keep stirring and cook until onions are clear.
4. Turn down heat to low and add spinach and cover for five minutes stirring every minute or so allowing the spinach to wilt. Turn off the heat and allow to cool to room temperature.
5. Mix together the ricotta cheese, Romano cheese, Italian seasoning, salt, pepper and the cooled vegetable mixture.
6. Stir in the cup of water with the marinara sauce in a separate bowl.
7. In a small greased casserole dish start with a thin layer of sauce followed by the noodles. Spread the ricotta-vegetable mixture on the noodles, then a layer mozzarella cheese, and sprinkle on a little Parmesan cheese. Do this layering two more times.
8. Top with remaining mozzarella cheese and dust with Parmesan.
9. Tent the baking pan with aluminum foil. Bake in the 350 degree preheated oven for an hour and a half. Check that the middle is hot.
After baking allow to sit on the counter for 15 to 30 minutes before cutting.
Variations:
Want even more veggies? Add grated carrots or zucchini to the vegetable mix along with the garlic.
For more protein add only half the amount of ricotta cheese and mix in half a brick of silkened tofu. No one will even notice.