Veggie eggs
A quick, healthy breakfast for kids on the go. High in protein to support new growth and make repairs, as well as iron, which helps generate energy and release oxygen. Enjoy with a glass of orange juice as the vitamin C will enhance the absorption of the iron.
Ingredients
- 1/2 cup of corn kernals
- 1/2 cup of green veggies, such as grated zucchini or peas
- small handful of baby spinach
- 4 cherry tomatoes
- 2 eggs
- 1 tbsp thick natural yoghurt
- 20g feta or cheddar cheese
Method
Heat a little olive oil in a small pan over a low heat, add the corn and green vegetables and fry for 1-2 minutes.
Add the baby spinach and cherry tomatoes and mix through.
Beat the eggs and yoghurt lightly with a fork and add to the pan. Mix through until the eggs start to set and are scrambled.
Pile eggs onto a plate, top with cheese and enjoy.
Check out thehealthychef.com for more nutritional recipes.
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