Veggie scrambled eggs are a great way of incorporating some greens into your toddler’s diet without any fuss. You can play around with whatever veggies are in your fridge, just don’t overdo it if you have a picky eater. The idea is to add more and more vegetables as he or she gets used to the taste.
I prepare mine with two eggs, olive oil, half a shredded tomato (cut it in half and shred one half leaving the skin out), 1 to 2 cups of spinach, a bunch of chopped broccoli florets, 2 spoons of ricotta cheese, and a dash of salt. Pair it with a slice of Ezequiel’s sprouted whole grain bread and you get a highly nutritious breakfast for your little one.