My kids have had a thing for the “incredible, edible egg” lately. Why is this such a positive thing for me? Well, from a meal planning perspective, eggs are quick and easy to make and very versatile. From a health perspective, besides being packed with protein and essential vitamins and minerals, they are one of the only foods that contains naturally occurring vitamin D, which we know is essential for our children’s growth and development.
I whipped up these scrambled eggs for “breakfast for dinner” the other day and they were a hit! Just imagine…Earthy mushrooms, creamy eggs and sweet cheese, all topped off with (my two fave ingredients when it comes to flavouring the kids’ meals without adding extra salt and ‘bad’ fats) some extra-virgin olive oil and freshly grated Parmesan cheese.
This is a quick and easy lunch (or any meal for that matter) to make for the kids. Scramble the eggs according to your preference, firm and chunky or smooth and runny (“we” prefer them WELL done in this house!).
I prepared these “well done”for my son then added a few more drops of milk to my daughters’ portion and then mashed the eggs lightly with a fork. They were crumbly enough for her little fingers to grab yet moist enough for her to eat without having any problems with the eggs sticking to the roof of her mouth (which happens often with eggs, doesn’t it?!).
Seeing as we’re talking about eggs…why not try making a frittata for the entire family? Check out these links for some great tips and delicious frittata recipes:
(Yields 2 servings)
1 tbs. extra virgin olive oil
1 cup button mushrooms, finely chopped
2 organic eggs
2 tbs. milk of choice
2 oz soft cheese, such as Laughing Cow
1 tsp. fresh parsley, finely minced
1 tsp. Parmesan, freshly grated
Heat oil in a small saucepan on medium heat for 1-2 minutes. Peel the skins from the mushrooms, remove the stem then dice finely (size as desired). Add to the saucepan and saute for 5-7 minutes or until fork tender.
Break apart the cheese (so it melts faster), add the milk and continue to saute until the cheese is fully melted and the cheese and milk form a ‘sauce’.
Add the eggs to the pan…scrambled or not (I figure I can kill two birds with one stone and scramble them directly in the pan!).
Cook the eggs as desired. Once cooked, add parsley and Parmesan cheese and stir into the scrambled eggs.
Let cool slightly then serve. If desired, drizzle with some extra-virgin olive oil.
Store in the fridge in an airtight container for 2-3 days.