Sunshine Scramble with Hidden Greens
Soft and fluffy scrambled eggs packed with hidden spinach and a sprinkle of cheese, making a nutritious and delicious breakfast for little ones.
Ingredients
- 1 large egg
- 2 tablespoons milk (or water)
- 1/4 cup fresh spinach, finely chopped (or 1 tablespoon frozen chopped spinach, thawed and drained)
- 1 tablespoon shredded mild cheddar cheese (or mozzarella)
- 1 teaspoon unsalted butter or oil
Instructions
Gather all ingredients: egg, milk, spinach, cheese, and butter/oil.
Finely chop the fresh spinach. If using frozen spinach, ensure it's fully thawed and squeeze out any excess water.
In a small bowl, crack the egg.
Add the milk (or water) to the bowl with the egg.
Whisk the egg and milk together until well combined and slightly frothy. This helps create a fluffy scramble.
Stir in the finely chopped spinach into the egg mixture. Ensure it's evenly distributed.
Heat the butter or oil in a non-stick pan over medium-low heat. Make sure the pan is lightly coated.
Pour the egg mixture into the heated pan.
As the egg begins to set around the edges (after about 30 seconds), gently push the cooked egg towards the center with a spatula, allowing the uncooked egg to flow underneath.
Continue stirring gently, scraping the bottom of the pan to form soft curds. Avoid over-stirring to keep the eggs soft.
Once the eggs are almost fully cooked but still slightly moist, sprinkle the shredded cheese evenly over the top.
Gently fold the cheese into the eggs as they finish cooking. The cheese should melt slightly.
Cook until the eggs are just set but not rubbery. They should still be soft and moist for easy chewing.
Remove the pan from the heat and let the scrambled eggs cool slightly to a safe temperature before serving.
Serve the scrambled eggs in small spoonfuls or allow the toddler to pinch small pieces. You can offer soft toast or cut-up soft fruits alongside for variety.
Safety Notes
- Adult supervision required for all steps.
- Ensure the eggs are cooked thoroughly to avoid any risk of salmonella.
- Let the scrambled eggs cool to a safe temperature before serving to prevent burns.
- Cut food into small, manageable pieces to prevent choking.
Nutrition (per serving)
Calories: 120 kcal per serving
Protein: 9g
Carbs: 3g
Fat: 8g