Simple, tasty breakfast

This is one of our favorite breakfasts (okay, it might be one of our favorite lazy dinners too! Shhh.). It's easy but full of flavor. I am not really an egg lover, but if they've got vegetables in them, I'll eat them right up! My two year old will eat plain eggs just fine, but if I give him these eggs with vegetables, he doesn't eat them nearly as well. However, I have stayed strong and consistent and now, after being offered this dish many, many times - he takes several bites without complaint. He even picked up a pepper the other day, said "peppoh" (I was so proud he knew the name of it!) and proceeded to eat it. That, my friends, is progress! If you've got stubborn kiddos, stay strong, make healthy meals, continue offering them, be patient, and watch the magic happen.

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Vegetable and Egg Skillet

6-8 organic free range eggs
1 tablespoon coconut oil
1 bell pepper, chopped
1/2 onion, chopped
handful of spinach, chopped
salt and pepper to taste

In a skillet, saute the pepper and onion in coconut oil until tender. Crack eggs and whisk in. Stir to scramble. Season with salt and pepper. Just before eggs are done, throw in chopped spinach and stir to wilt. Add a handful of shredded cheese (optional) and serve alongside toast with butter or coconut oil.