SERVES 4 (SMALL PORTION)
Many kids like scrambled eggs, and adding spinach to them is a way to make them even more nutritious. You can keep this recipe simple, or you can add extra toppings like cheese, avocado, or chopped cherry tomatoes. One of the ways we like to serve this is with sweet potato toast, which adds even more nutrition to the meal (recipe follows).
2 tablespoons butter (or oil of choice)
3 cups fresh baby spinach, washed and dried
4 large eggs
Salt
Freshly ground black pepper (optional)
1. Heat the butter or oil over medium heat in a frying pan.
2. Add the spinach and cook, stirring occasionally, until wilted.
3. Meanwhile, beat the eggs.
4. Raise the heat slightly and add the eggs to the pan. Once they have begun to cook, move them around with a spatula to scramble them. Continue until they are cooked through.
5. Season with salt. Add pepper if desired.
NUTRITION FACTS PER SERVING: Calories 130 Total Fat 10g Protein 7g Total Carbohydrate 2g Dietary Fiber 1g Total Sugars 0g Added Sugars 0g
Sweet Potato Toast
SERVES 4 WITH 2 SMALL SLICES EACH
Peel a medium sweet potato and slice it into thin, even slices (approximately ΒΌ inch thick). Toast them in your toaster until they are browned (this can take up a few cycles of toasting). Trim/break off any burnt edges. Spread with butter or brush with olive oil, sprinkle lightly with salt, and serve.
NUTRITION FACTS PER SERVING: Calories 45 Total Fat 2g Protein 1g Total Carbohydrate 7g Dietary Fiber 1g Total Sugars 1g Added Sugars 0g