Just turn eggs into tortillas & roll up for a healthy breakfast everyone will love!
Sometimes I can trick my kids into eating things that they supposedly don't like by presenting it in a way that appeals to them. Take for example eggs. They tell me they don't like them, but if I find a good lookin' way to serve them up, they eat them right up. That's why I'm thinking this recipe for Ready to Roll Ups is going to be a huge hit in my home. Not to mention, I want to eat them too! I really like this recipe because it works for kids, but is adult-friendly as well.
Read more ¿Qué más?:5 Easy breakfast recipes you can make with your kids!
Ready to Roll Ups
1⁄2 cup packed spinach leaves
Pinch of garlic powder
1 1⁄2 tablespoons shredded Parmesan cheese
2 tablespoons olive oil
Pinch of salt and pepper
1⁄3 cup shredded cheddar cheese
You'll also need:
Preheat the oven to 400°F.
To make spinach pesto, scrunch the spinach leaves, garlic powder, salt, pepper, and Parmesan in a food processor. Before an adult turns it on, smile and say "¡Buenos días!" to each other. Slowly add the olive oil and process until the pesto is thick and spreadable.
Crack the eggs into a mixing bowl. Use a fork to scramble. Make a noise like an alarm clock as you lightly spray two 8 by 8-inch pans with nonstick spray. Pour half of the eggs into each pan.
Bake for 6 to 8 minutes, until thoroughly cooked. Top with the cheddar cheese and melt in the oven for an additional 2 to 4 minutes. Use a rubber spatula to slide the eggs out in one piece.
Use a butter knife to spread the pesto on top of the cheddar cheese. Carefully roll the egg up, then slice into 1-inch segments. Stick a toothpick into each egg roll-up and serve.
Recipe courtesy of Bean Sprouts Café and Cooking School.
Image via Bean Sprouts Café