At our house we love eggs and I’m always looking for fun ways to serve them up. Here is a great breakfast for the little ones and grown ups of your house. Bebe B thinks it’s fabulous to have her own little “boat” of eggs to eat. Another tip I have found is the finer the spinach is chopped the better the results and the better the chance it gets eaten.
Breakfast Pockets - 12 Months+
1 Whole Grain Pita Pocket
1 tbsp finely chopped Spinach (fresh or frozen thawed)
1 tbsp shredded Cheese
pinch of Salt
1 tsp olive oil (for pan)
Split the pita pocket in half. I like to warm it up a bit in the toaster oven for a minute. Warm a small pan on the stove with olive oil. Scramble the egg and spinach mixture. Whisk the egg, spinach and salt together with a fork in a small bowl. Fill the pita pockets with the cooked eggs and sprinkle with cheese. Enjoy!
This recipe is vegetarian.