Friday, November 11, 2011

Squash/Kale and Eggs

I've discovered a new twist, to make Joshua's beloved eggs for breakfast, more nutritious. Adding in yellow or zucchini squash and a little green. You could use spinach or kale for the green, but I used kale today. If your child is aversive to seeing green in their eggs, just use the squash and it's just yellow, like eggs. ;-)

First thinly slice the squash, and sauté it in a pan with some extra virgin olive oil. I cover the pan and set timer fir 5 minutes. While that's going, I thinly slice two leaves of kale, and then throw it into the pan after the 5 minute timer goes off on the squash. Saute for another minute or two, until the kale is a vivid green.

Next two eggs, sunny side up.

Throw it all in the food processor, and voila'!

Joshua LOVES it!

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