My kids are not picky eaters. From a young age, they've learned to enjoy vegetables.
So cooking healthy meals doesn't feel like a struggle to me.
Adding vegetables to their food is always an easy choice.
Today, I decided to mix squash with scrambled eggs to serve as their breakfast.
Ingredients:
• 1 large egg
• 1/2 cup squash - peeled and cubed
• 1 tablespoon garlic, minced
• 1/4 cup malunggay leaves
• 1 teaspoon cooking oil
• 2-3 tablespoons water
• 1 teaspoon soy sauce
• a pinch of salt
Steps:
• In a bowl, beat the egg and mix in the malunggay leaves. Then add a pinch of salt, and set aside.
• After that, heat oil in a pan, and sauté the garlic until fragrant.
• Add the cubed squash, sauté for a few minutes, allowing it to absorb the garlic flavor. Then pour in a little water, cover the pan, and let the squash cook for about 3 minutes or until it becomes soft.
• Once the squash is tender, pour in the egg mixture. Let it cook for a while before mixing it. Stir until the egg is fully cooked and well combined with the squash. Add soy sauce, mix well, and turn off the heat.
Introducing Golden Scramble!!
This simple breakfast is packed with nutrients that are important for growing kids.
Squash is rich in vitamin A and has a natural sweetness making it appealing to kids.
Eggs on the other hand, are excellent when it comes to high-quality protein.
So combining the two is a balanced, nourishing, and wholesome breakfast that my children actually enjoy.
Until my next vegetable dish...
Thanks for the visit! Have a lovely day. Buh-bye. 💗🌸
All images used in this post are my own unless stated otherwise.
