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