Homemade Dog Treats: Featuring Puppy Frittatas
If your pup is always giving you those big, hopeful puppy dog eyes during brunch, why not make them their very own puppy-friendly frittata?
These mini treats are packed with dog-safe ingredients, making them a nutritious and delicious snacks.
Plus, they're easy to whip up and can be stored for later!
The puppy frittatas were inspired by those guilty puppy-dog eyes staring at my brunch like I personally betrayed them.
Since dogs deserve their own fancy breakfast moment - minus the "no no" human foods - these little frittatas were born!
Think of them as the paw-fect way to keep your pup feeling spoiled, without them plotting a pancake heist.
Ingredients
We chose ingredients with protein and essential amino acids, which helps to support muscle growth and a shiny coat, making them a great base for the puppy frittatas.
- Eggs
- Pumpkin Puree
- Fat free plain yogurt
- Pumpkin seeds/pepitas
- Uncooked rolling oats
- Raspberries
- Blueberries
- Strawberries
- Parsley
- Fresh mint
See recipe card for quantities.
Instructions
We use an easy multi system approach to making these frittatas. Wash and chop the berries and set them to the side.
Grind up the pumpkin seeds/pepitas and set them to the side.
Step 1: Combine eggs, yogurt, and pumpkin puree.
Step 2: Combine ¼ of the fruit and mix.
Step 3: Add Seed mixture and mix.
Step 4 Place chopped fruit into bottom of mold pan.
Step 5: Sprinkle some of the oats on top of the fruit.
Step 6: Bake in the oven and let cool.
Pup-Approved Perks:
- High in protein for strong muscles.
- Packed with vitamins for a healthy coat.
- Soft and easy to chew for all dog sizes.
Equipment
Puppy Frittatas Recipe
📖 Recipe
Puppy Frittatas
Puppy Frittatas for your paw-fect puppy lunch.
Ingredients
- 4 Large Eggs
- 2 Tablespoons 100% Pure Pumpkin Puree
- 1-2 tablespoons fat free plain yogurt
- 2 Teaspoons super seeds flax
- 1 Tablespoon of pumpkin seeds/papitas
- 2 Tablespoons dry uncooked oats
- Blueberries
- Raspberries
- Strawberries
- 2 Tablespoons of chopped fresh parsley
- ½ Teaspoon Cinnamon, ginger, mint and tumeric
Notes
Wash and chop the berries and set them aside.
Grind up the pumpkin seeds and set to the side.
In your blender, add the 4 eggs, yogurt, pumpkin puree, ground seed mixture, cinnamon, ginger, mint and turmeric.
Next add your ground up pumpkin seeds and give it a mix.
Lightly season your mold with with a tiny bit of olive oil in the baking cups.
Place your remaining chopped fruit into the baking molds (just a little in each section), then sprinkle with a few oats.
Pour the egg mixture ⅔ of the way into the mold.
Top with fresh parsley.
Bake at 375 degrees Fahrenheit for 10-15 minutes.
Let cool before removing them from the mold.
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