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Blue kids plates with green scrambled eggs, freshly cut fruit and a blue fork and blue napkin on a white countertop.

Get the recipe: Kid-Requested Scrambled Green Eggs with Spinach

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Looking for a quick, high-protein breakfast that can be made in just minutes AND is kid-friendly? I've got you! These extremely light and fluffy Scrambled Green Eggs with Spinach will surely win over any veggie-skeptic kid. Perfect for babies 6 months and older.
Yield: 2 large servings
Prep: 1 minute
Cook: 5 minutes
Total: 6 minutes
Author: Michele Olivier
Course: Breakfast
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Ingredients 

  • 4 large eggs
  • 1/2 cup baby spinach, not packed
  • 2 tbsp block cream cheese or crème fraîche
  • 1 tbsp butter
  • pinch salt (optional)

Instructions 

  • In a blender, add in the eggs, spinach, and cream cheese.
    A clear blender, full of ingredients, like spinach, eggs, cream cheese, on a white countertop.
  • Blend on medium speed for 30-60 seconds, or until all of the spinach is broken down.
    A blender with blended spinach and eggs for scrambled green eggs on a white countertop.
  • Place a large skillet over medium-low heat. Once hot, add the butter to melt. Add the egg mixture.
    A skillet with blended spinach and eggs being cooked on a white countertop.
  • Scramble the eggs by gently pushing the egg mixture to the center of the skillet, allowing the uncooked eggs to move to the outside to continue to cook (watch video for more detailed directions). Add a pinch of salt (optional).
    He large skillet with green scrambled eggs, cooked and ready to serve.
  • Serve and enjoy!
    A blue toddler play that has sections with green, scrambled eggs, freshly cut fruit and two triangles of toast on a white countertop.

Notes

Age: 6+ months
Yield: 2 large or 4 small servings
Storage: You can store any leftover green eggs in an air-tight container in the fridge for up to 3 days. 

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