They’re packed with protein and a great source of iron. And they are just so yummy!
– Eggs – Spinach: I use fresh spinach, but you can also use frozen if that’s what you have or prefer. – Unsalted butter – Parmesan cheese TIP: Omit the cheese to make these dairy-free.
Add the eggs and spinach to a blender. Blend, starting on low and working up to high to make a bright green mixture.
Once blended, add the butter to a medium nonstick pan over medium heat. When melted, spread around the pan to coat.
Add the egg mixture and let set for about 1 minute. Stir gently, using a spatula to push the cooked eggs to the side to allow the uncooked eggs to come into contact with the pan.
Continue stirring occasionally and gently for about 4 minutes, or until the eggs are cooked through.
Add the Parmesan cheese and stir. Serve warm. Serve with a side of toast and fruit, or add to a tortilla to make a breakfast burrito or an English muffin to make an egg sandwich.
Have the kids help add the spinach to the blender so they can participate in watching the eggs turn green. Add cracked black pepper and hot sauce to your portion if desired.