Ingredients:
- 1 large egg
- 1 tablespoon milk (optional, for creaminess)
- A pinch of salt (optional)
- 1 teaspoon butter or olive oil
- 1 tablespoon finely chopped vegetables (like spinach, bell peppers, or carrots, well-cooked)
- A small sprinkle of mild cheese (optional)
Instructions:
- Prepare the ingredients: If you’re using vegetables like bell peppers or carrots, make sure they are finely chopped and cooked until soft. Spinach can be sautéed briefly until wilted.
- Whisk the egg: Crack the egg into a bowl and whisk it together with a tablespoon of milk (if using). You can add a tiny pinch of salt, though for very young children, it’s good to keep salt minimal.
- Cook the eggs: In a small non-stick pan, melt the butter or heat the olive oil over low heat.
- Add vegetables: If using vegetables, add them to the pan first to heat through.
- Scramble the egg: Pour the egg mixture into the pan and cook on low heat, gently stirring with a spatula. Stir slowly to make sure the eggs cook evenly without becoming too dry.
- Cheese (optional): If you’re adding cheese, sprinkle it over the eggs in the last 30 seconds of cooking, stirring it into the eggs until melted.
- Serve: Once the eggs are soft and cooked through, transfer them to a plate and let them cool slightly before serving.
This recipe provides protein and nutrients from the egg and vegetables while being easy for little ones to chew and digest.