Even though I was making pancakes and eggs, I still wanted to make sure the boys got all the right nutrients. That's why I focused on the eggs. Eggs are totally easy and versatile so it was the perfect vessel to infuse some vegetables into the meal. Doing this is the perfect way to keep things simple for yourself, give the kids something they'll love, AND, we get to give our kids a proper meal.
What you need:
3 stalks of asparagus
1 medium size tomato
1/4 cup shredded cheese
3 to 4 eggs (you can use more or less depending on how much your little ones eat)
1 tbsn butter
Dice asparagus and tomato in small pieces. In a saucepan melt about 1 tspn of butter on medium heat. Toss in asparagus and saute lightly with salt and pepper until tender and browned. Turn off the heat and toss in the tomatoes and lightly mix together. In a separate pan, melt the remaining butter on medium heat. Scramble eggs. Once the eggs begin to firm, add in the asparagus and tomatoes. Turn off the heat and sprinkle eggs with shredded cheese. Cover for 3-5 minutes or until the cheese melts.
Voila! Your eggs are ready to serve.
How do you infuse vegetables into your meals in a kid friendly way?
