Healthier Carbonara

Parents often tell me their child won’t eat egg. The great thing about eggs is they are SO versatile. Here is a recipe that incorporates egg into a child favorite (pasta) AND it’s got veggies as well. Save or pin this recipe!

What you need:

• 1/2 pk of pasta of choice (I like linguine)
• 1/2 jar of marinated artichoke hearts (chopped)
• 1tbsp olive oil
• 2 x 10 oz of fresh cherry or grape tomatoes (halved)
• 1/4 cup parmesan cheese
• 2 eggs
• 1 tsp garlic, 1 tsp onion flakes, 1 tsp dried parsley (optional chili flakes), pepper to taste

What to do:

1. Cook the pasta according to directions for al-dente
2. Slice the cherry or grape tomatoes in half longways
3. Add the tomatoes to a hot, large skillet with 1tbsp olive oil
4. Add spices, let cook and blister for 3-5 minutes, stir, reduce heat to medium
5. Add the chopped artichokes
6. Drain the pasta and add to the skillet
7. Beat the 2 eggs in a bowl and mix in the cheese
8. Add the egg/cheese mix to the skillet and mix together to coat, continue until the egg is cooked
9. Serve with extra cheese if desired

If you’re ready to get into the Mini Meals Mindset at snack time, sign up below for my Snack Staples List and join my NIFTY community (NIFTY = Nutrition Info + Feeding Tips for You!)