• 12 TO 18 MONTHS •
Chop veggies extra small and add a sprinkle of cheese for a rainbow-colored breakfast in minutes. Eggs are one of the best protein options you can find, plus yolks are filled with antioxidants like lutein for eyesight and omega-3 fats for a healthy brain.
2 large eggs
Kosher salt and black pepper
1⁄2 cup chopped vegetables (bell pepper, broccoli, spinach, mushrooms)
2 tablespoons shredded cheese
Heat a small nonstick skillet over medium heat and spray with nonstick cooking spray. In a small bowl, whisk eggs and season with salt and pepper. Add eggs and vegetables to pan and scramble for about 1 minute. Add cheese and continue to gently scramble until eggs are fluffy and cheese is melted.
YIELD: 2 servings
Nutrition Information per Serving
Calories: 96, Total Fat: 6 grams, Saturated Fat: 2 grams, Carbohydrate: 1 gram, Sugars: 1 gram, Protein: 9 grams, Sodium: 130 milligrams, Cholesterol: 190 milligrams, Fiber: 0.5 grams, Vitamin D: 41 IU, Calcium: 84 milligrams, Iron: 1 milligram