My Little Food Critic’s Veggie Loaded Super Eggs® with Aeroplane Toast!
Super charge your little one's meals with this super simple nutritious recipe, that they are sure to love.
  • Serves:

Ingredients

Instructions

  1. Take a bowl and crack in the Super Eggs®, adding a splash of milk to loosen. Beat until well combined.
  2. Melt the butter or coconut oil in a frying pan over a medium to low heat, then add the grated courgette and spinach. Cook for a couple of minutes.
  3. Pour the egg mixture and stir continuously until the eggs are creamy, as they will continue to cook once you remove the pan from the heat. If using, stir in the grated cheese and get creative with your presentation.
  4. Get some bread in the toaster and toast until golden brown. Once cooked, butter and if you have one to hand, cut using an aeroplane cutter or whichever shape your little food critic prefers!