This time, I don't mean Veggie Tales!
My kids are pretty decent at eating their veggies, so this isn't really a ploy to get them to try. Having said that, doesn't it always seem like kids are super-hungry at breakfast and not really interested in eating by the time dinner rolls around? So why do we always save up the day's veggies 'til dinner time, and then wonder why they're not interested? Shouldn't we be foisting veggies on our kids at breakfast when they're ravenous?
Anyhow...here's a new way we perked up our scrambled eggs this morning.
Meals that start out with a healthy dollop of butter in the frying pan always seem to be my favorites.
I had some frozen veggies left behind by a friend who recently moved. Yes, I know, the bell peppers are not organic, and they are on the dirty dozen list for pesticide contamination. But we cannot get organic bell peppers in my town. They are just not available. And not worth driving two hours for. :) So I'll happily use the free food.
Once those were sauted up a little bit, I added...eh... 5 or 6 eggs, I can't remember, and scrambled them up in the pan with a pinch of garlic powder, some salt, and pepper. When they were almost done, I added a little shake of grated parmesan cheese (I usually avoid cheese with my eggs because of the calcium and iron-absorption issue, but it was just a little...and it goes so well with garlic!)
This breakfast was waaay more delicious than my photo gives it credit for.
The best thing about this breakfast, besides being delicious, is that it will keep us going all morning with no carb-crash. Protein and fat, you are my friends!
Posted at WFMW at We Are That Family, Health 2Day Wednesdays at day2day joys, Real Food Wednesday at Kelly the Kitchen Kop, Simple Lives Thursday at Sustainable Eats and Pennywise Platter at The Nourishing Gourmet