Eggs are one of my favorite first foods thanks to a combination of easy, inexpensive, and nutrition. Egg yolks are a rich source of the nutrient choline which is important for brain and memory development. It’s also a precursor for the neurotransmitter acetylcholine which plays a role in muscle development and helps regulate deep sleep cycles which is so important for both a healthy child AND a sane mama.
Dark leafy greens like spinach, swiss chard, collard greens, and kale can be hard to get into kids thanks to a texture that can be difficult for little mouths (and sometimes even bigger mouths) to chew. These leafy greens are rockstars when it comes to nutrition and are full of vitamins A, K, C, potassium, folate, and fiber. There’s tons of research showing eating more leafy greens promotes healthy development and prevents diseases like cancer.
Adding leafy greens to foods that are usually readily accepted, like eggs, can be a great way to incorporate these power foods into a child’s diet with a battle. A quick easy meal, filled with protein green eggs take your regular scrambled eggs next level.
2 eggs
1 cup dark leafy greens like spinach, swiss chard, collard greens, or kale. Choose one or mix them together
Salt and pepper to taste
Add eggs and leafy greens to a blender
Pulse blender until fully incorporated. Eggs should be a uniform light green color and you shouldn’t see flecks of unblended greens
Pour egg mixture into a warm frying pan and cook on medium heat stirring occasionally until cook through, just like scrambled eggs
Salt and pepper to taste. For infants you can omit seasoning to introduce baby to the flavor of leafy greens
You can serve plain or with your favorite eggs topping like fresh salsa.
You can also make green eggs fun by serving with a little nitrate-free ham and reading “Green Eggs and Ham” by Dr. Seuss. This is a fun story for kids and shares a message about trying foods we think we don’t like only to learn we actually DO like them.
