An exciting twist on a family favourite. This is a really quick , easy, cheap and super healthy meal the whole family will enjoy!

Serves 4. VERY easy. Budget Friendly.

Ingredients

• 6 free range eggs
• ½ cup low fat milk or soya milk
• ½ cup raw broccoli, very finely chopped
• ¼ cup kale, very finally chopped
• ½ cup baby spinach leaves, very finely chopped
• 1 spring onion, thinly sliced (optional)
• ½ cup low fat cheese, grated
• 1 teaspoon mixed dried herbs
• 1 teaspoon chopped fresh chives
• salt and pepper to taste

Method

• Prepare all ingredients and heat a small amount of olive oil in a good sized frying pan to a medium heat.
• Lightly whisk eggs and milk.
• Lightly fry the broccoli, kale, spring onion and spinach for around 2 minutes.
• Add the egg mixture into the frying pan with the broccoli mix, keep on a medium heat stirring occasionally, do not leave.
• When nearly cooked add in the cheese, gently mixing through.
• Season to taste.
• Serve Immediately.

Notes

• Great served with wholegrain toast, sour dough or pita bread.
• Add fresh colour to the plate like sliced or cherry tomatoes, fresh cucumber and coriander and parsley leaves.
• For a more adult version add some fresh chilli, also great for the metabolism!
• Kale is a green leafy vegetable considered to be one of the highest in nutrients and anti cancer properties so it is well worth tracking down or even growing your own! It is very easy to grow.
• Make a different version with fresh, sliced mushrooms and low fat cooked bacon.
• Allow to completely cool and use as a sandwich filling. Keep refrigerated.
Toddler Tips
• Many toddlers are not overly keen on onions so you could leave the spring onions out.
• Serve with toast soldiers or fun pita bread triangles and some easy to eat raw vege sticks like red capsicum slivers, cucumber slices, cherry tomatoes, raw snow peas and green beans.

Recipe and photography by Author Rebecca Mugridge©2013

Rebecca is an Award Winning Author, Horticulturalist, Recipe Creator and Busy Single Mum who loves to show families that you can turn your family favourites with a few easy twists into healthy dishes. She also shares how to grow your own veggies and even how to get kids excited about healthy food! Yes, you really can!

Rebecca has appeared on tv and in magazines and along with raising two healthy little girls also lost over 30 kilo’s without fads and gimmicks. Coming from a family of cooks and chefs, food is one of her greatest passions. This recipe is special preview for Mum’s Lounge from her new cookbook, coming soon called, The Healthy, Happy Mums Cookbook.

You can find Rebecca, her recipes and her inspirational books at:

www.authorrebeccamugridge.com and follow her on Facebook page