Cook the bell pepper, mushrooms, and onion in an 8-inch pan over medium heat for 3 minutes, or until the onions have become translucent. Add in the spinach and cook just until wilted.
Place the mixture on a plate. Wipe down the pan and then add 1 teaspoon oil. Heat over medium heat. Once the oil is hot, slowly pour in the egg mixture. Let sit for about 30 seconds, then use a spatula to slowly push the cooked egg and let the runny egg fill in. Cook another minute, or until you are able to flip it.
Turn the heat off. Carefully flip the egg over with a spatula (or two). Place half the cheese on half the side. Add the vegetables to the same half and then place the remaining of cheese on top. Flip the egg over and let sit for one minute
Enjoy while hot.
Notes:
This recipe is a great way to incorporate vegetables into your child's diet. Bell peppers, mushrooms, onions, and spinach are all nutritious and packed with vitamins and minerals.
The eggs and milk in this recipe provide a good source of protein, which is important for your child's growth and development.
This recipe can be served for breakfast, lunch, or dinner. It pairs well with whole grain toast or a side salad for a more complete meal.
Substitutions
You can customize this recipe by adding other vegetables that your child enjoys. Some options include diced tomatoes, shredded carrots, or grated zucchini. If your child is not a fan of spinach, you can try substituting it with kale or Swiss chard, which have similar nutritional profiles.
Dairy-free milk and vegan cheese can be used for a dairy-free option
