Spinach, Kale & Broccoli Cheesey Scrambled Eggs - Easy Dinners

Spinach, Kale and Broccoli Cheesey Scrambled Eggs

An exciting twist on a trusty family favourite. This is a really quick , easy, cheap and super healthy meal the whole family will enjoy! Serves 4. VERY easy. Budget Friendly. Healthy and the kids realy do like this one.

Ingredients
• 6 free range eggs
• ½ cup low fat milk or soya milk
• ½ cup raw broccoli, very finely chopped
• ¼ cup kale, very finally chopped
• ½ cup baby spinach leaves, very finely chopped
• 1 spring onion, thinly sliced (optional)
• ½ cup low fat cheese, grated
• 1 teaspoon mixed dried herbs
• 1 teaspoon chopped fresh chives
• salt and pepper to taste

Method
• Prepare all ingredients and heat a small amount of olive oil in a good sized frying pan to a medium heat.
• Lightly whisk eggs and milk.
• Lightly fry the broccoli, kale, spring onion and spinach for around 2 minutes.
• Add the egg mixture into the frying pan with the broccoli mix, keep on a medium heat stirring occasionally, do not leave.
• When nearly cooked add in the cheese, gently mixing through.
• Season to taste.
• Serve Immediately.

Notes
• Great served with wholegrain toast, sour dough or pita bread.
• Add fresh colour to the plate like sliced or cherry tomatoes, fresh cucumber and coriander and parsley leaves.
• For a more adult version add some fresh chilli, also great for the metabolism!
• Kale is a green leafy vegetable considered to be one of the highest in nutrients and anti cancer properties so it is well worth tracking down or even growing your own! It is very easy to grow.
• Make a different version with fresh, sliced mushrooms and even low fat free range cooked bacon or vegetarian not bacon.
• Allow to completely cool and use as a sandwich filling. Keep refrigerated.

Toddler Tips
• Many toddlers are not overly keen on onions so you could leave the spring onions out.
• Serve with toast soldiers or fun pita bread triangles and some easy to eat raw vege sticks like red capsicum slivers, cucumber slices, cherry tomatoes, raw snow peas and green beans.

Kale is one of my favourite vegetables to eat and to grow.

I have it nearly every day in beautiful healing and nourishing juices, salads and in cooking like my tasty Canneloni

(pictured)

This great recipe was published in HOLISTIC BLISS magazine
look out for more of recipes in the magazine.

You can read the online version of this fantastic, information filled healthy living magazine HERE
They are also on Facebook
And you can see and read many of my published recipes featured in magazines through their online versions at my stack here

Happy Cooking,

Rebecca XX

EASY Broccoli, carrot and mushroom stir fry the kiddies will love

This is so quick and easy and kids do love it.

To be honest I am not a big fan of a pile of flavourless steamed or boiled veg thrown on the side of the plate with insistence that you have to eat it- kids I probably wouldnt eat it either!

Food should be fun, joyous and most of all delicous!

I believe if we are forced to eat something we could be put off it for life and really the exact same ingredient with some fun and funky thinking can be eaten most willingly without any prompting!

5 TIPS To Get Kiddies To want To Eat Their Veg

• Colour. Kids love colour. Just look at any day care centre, childrens hospital ward, toy section in a store. Colour means something to children, especially young children.
  And fortunately there is an array of gorgeous coloured veg out there! From bright orange carrots, pumpkin and sweet potato, to red tomatoes, capsicums and deep red beetroot, to bright green snow peas, spinach and celery to purple capsicums, carrots, cabbage, even broccoli and so on and so on.
  Next time you want to serve up veg make it bright and colourful!
• Grow. Kids and gardens just go together. They really do. Inspire your children about the wonderful world of vegetables by starting growing some together at home. There is something so exciting about children growing up icking and eating fresh snow peas, cherry tomatoes, herbs and spinach leaves, strawberries and capsicums straight from the garden!
• Cook together. Let them help source the veggies (garden, shop or market), help choose a recipe and then helpt to make - trust the appeal factor of that meal has just gone sky high!

This is a recipe my two girls (both under 7) just love.

Easy Broccoli, Carrot and Mushroom Stir Fry

Ingredients

• 1 cup broccoli
• 1 carot
• 125 grams mushrooms
• 1/4 cup red capsicum  (optional)
• 2 cups glass noodles  prepared according to packet ( these are super cheap and found in the asian section of your supermarket)
• 1 tablespoon ABC Kepac Manis Sweet Soy Sauce
• 1 tabelspoon honey

Method

• Cut the broccoli into small, cute little florets
• Cut carrot into thin circles
• Cut the capsicum into little squares or long thin strips
• Lightly fry the carrot in a little olive oil until slightly soft, add in the broccoli and capsicum, honey and soy
• Stir and cook until vegies are penetratable with a fork, add mushrooms and a littl extra soy or honey if need
• When cooked stir prepared noodles through, mix together well
• Sevre on plates with an optional sprinkling of cashews

Notes

• You can fry some chicken or tufu before the carrot, making sure it is cooked and then follow the rest of the recipe.
• Add some garlic for an extra boost of flavour and goodness.
• Through some fresh baby spinach leaves in with the mushroom, even better if the kids can pick these from the garden. They can also be very finely chopped and put in too.
• Through some fresh snow pea sprouts through just before serving
• Use three different coloured capsicums cut into ling thin strips for a diferent effect.
• For older kids make it a really fun experience with a well set themed table, hot green tea and use chop sticks!

Toddler Tips

• Cut the noodles up with clean, kitchen scissors before putting through veggies to make it easier to eat

Enjoy!
Stay tuned for the release of my new upcoming e-cookbook packed FULL of fun and exciting recipes for kids (and mum)
Coming Soon!!
Rebecca xx