The Incredible Edible...

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Egg is such a great food. They are a great source of protein. This is one that I'm sure to buy from organic, cage-free chickens with omega-3 and dha.

I introduced egg yolks at 8 months and the whole egg 1 year. The easiest way to separate the yolks is simply with the shell.


Eggs can be easily scrambled even with just egg yolks. Then, you can expand to frittatas, omelets, quiches, and all kinds of recipes with eggs. They are also a great way to include yummy veggies like spinach, peppers, and onions. I love eggs and my boys do too.


Here's how I make an easy frittata for a quick, healthy, filling morning breakfasts. The whole family enjoys these or Jonathan and I eat half and I save the other half for the boys' lunch.

BREAKFAST FRITTATA I prep all of my veggies the night before and have them ready in the fridge.

• 1/2 onion, minced
• 3 cloves of garlic, minced
• 1 cup thinly sliced mushrooms
• 1/2 tomato, seeds removed and diced
• 3 large eggs
• 3 TBS fresh basil, chopped
• salt and pepper, to taste
  
  1. Saute onion over medium-low heat for 3 minutes.
  2. Add garlic, mushrooms, and any other veggies and saute for 2 minutes. Add tomato and cook for another minute.
  3. Beat eggs well, mixing in salt, pepper and basil. Pour eggs over veggies evenly and let cook 2-3 minutes. Turn heat to low, cover and cook about 5 minutes or until firm. Cut like a pie and serve.

Be sure to check with your pediatrician when serving eggs. They are one of the top 8 allergens.


Please share your thoughts and ideas.
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