VEGGIE LOADED SCRAMBLED EGGS – My Little Food Critic
SUITABLE FROM 6 MONTHS
2 PORTIONS 1 ADULT 1 CHILD / PREPARE 5 MINS / COOK 6 MINS
Scrambled eggs with veggies and greens is a simple and quick way to prepare a nutritious breakfast. These eggs are packed full of flavour, protein, vitamins and minerals AND you know you and your little ones have eaten a good portion of veggies!
1 tbsp butter (or coconut oil)
1/2 courgette (zucchini) finely grated
A handful of finely chopped spinach (fresh or frozen)
A handful of grated cheese
In a bowl, crack the eggs and add in a splash of milk. Beat until well combined.
Melt the butter in a frying pan over a medium – low heat and add in the courgette and spinach. Cook for a couple of minutes.
Pour in the eggs and stir continuously, bringing in the mixture in from all sides until the eggs are creamy (they will continue to cook once you remove the pan from the heat).
If using, stir in the grated cheese and serve.