Our Daily Life

Our Daily Life: Our Go-to Breakfast

So this is a pretty safe bet in our house: The Garlic Spinach Scrambled Egg! It’s quick, easy, and Pineapple Girl can fully participate.

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It all began when PG was around 8 months, she had the workings of anemia or an iron deficiency. I tried to figure out how to create a healthy balanced breakfast while still getting her an added dose of iron, thus the “Spinach Egg”, as we lovingly refer to it, was born.


Recipe:

Tools:

  • whisk
  • mixing bowl
  • frying pan
  • spatula
  • cutting board
  • knife or potato knife

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Ingredients:

  • 1 cup spinach ( add as much or as little as you would like)
  • Tablespoon coconut oil (or any non-stick cooking spray)
  • 3 eggs (2 eggs per person/ 1 egg per child)
  • 1/4 cup milk
  • Sprinkling of garlic powder
  • White sharp cheddar cheese
  • salt and pepper to taste
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PG is beginning to learn how to crack eggs.

Directions:

Begin by warming your frying pan on medium heat. Add in coconut oil, about a tablespoon depending on your spinach amount, to grease the pan. Take a cup of fresh spinach and place in warm pan, allow the spinach to cook.

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Spinach heating in the pan with some melted coconut oil.

In the meantime, begin cracking your eggs. For PG and I, this is about three whole eggs. Add a pinch of salt and pepper to your liking. At this point your spinach should be just about cooked. Take your garlic powder and sprinkle a light dusting over the spinach. It should look something like this:

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Garlic powder added to the spinach.

Next pour in your milk, about 3/4 cup, into the bowl with your cracked eggs. Beat the eggs and milk until they are throughly mixed. Pour your egg, milk and salt mixture over the cooked spinach and set the heat to med/low. Turn your attention to your cheese and begin cutting them into cubes.

 

After your cheese is cut into shape, your eggs should have started to firm up, about 3 minutes. At this point you would add in your cheese. Use your spatula to fold the eggs over onto the cheese. Allow the cheese to melt and become ooey-gooey over the eggs.

 

The eggs should be completely cooked, opaque, and firm. You should begin to smell the cheese being cooked. This should take about 3-5 mins on med/low. Your finished product should look something like this:

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The finished product.


All in all, this is an activity that PG and I have enjoyed doing together for well over six months. As with anything, it started with baby steps when I began to notice PG’s interest in the happenings in our kitchen. What started out as her pouring liquids or mixing ingredients turned into a bonding experience for her and I.

I plan to do a full post on exactly how I began to incorporate PG in the kitchen and what it looks like now, but in the meantime I hope you enjoyed this post. Let me know what you think. If you make this dish please share in the comments below how it turned out.

Thank you for reading,

-Em

Like, comment and share this post if you enjoyed reading it. Don’t forget to like us on Facebook @thedailypineappleeffect

*This is not supplementation for direct doctors orders, please consult with your pediatrician or doctor for any concerns.
For Clarity: I am not an expert in child development. I only know that of my own child’s abilities. PG is never left unattended in the kitchen as her safety is of upmost importance. Please take special precaution before involving your child in the kitchen with you by – knowing your child & their abilities and by making sure they are capable of using the tools you provide. 
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