(Pause for a long, deep sigh.)
my hubby is the one who preps breakfast for the bigs on most days.
But, this Saturday, he crawled into bed after one in the morning following a very long day of work. So, despite a crazy night of not-sleeping, I was the one on kitchen duty.
If mama’s in the kitchen for brekkie, you can bet the kiddos are going to see a vegetable.
I mean, who wouldn’t want to have a veggie under their belt first thing in the morning?
But, the kids were hungry little hippos, so I didn’t have time to do a frittata, which is the ideal vegetable-delivery-device at breakfast. Instead, I did a kind of deconstructed frittata scramble and paired it with a Vitamin C-rich smoothie … it being cold and flu season and all.
My only misstep was in assuming Little A would eat a toddler sized portion. Translation: I should have doubled the recipe.
- 4 pieces high-quality bacon
- ½ yellow onion, chopped
- salt to taste
- 1-2 cloves, garlic, pressed
- 1 cup finely shredded collard greens, stems removed
- 4 eggs
- Cut bacon into bite-sized pieces and cook over medium-low heat in a skillet.
- Remove bacon from pan, retaining grease. Set aside.
- Add onion to pan over medium heat. Cook until soft, adding salt to taste.
- Add garlic and cook until fragrant, taking care not to burn it.
- Add collards and stir frequently, cooking until the leaves turn bright green.
- Remove veggie mixture from heat.
- In small bowl, scramble the eggs.
- Add eggs to skillet, turning them over and around to cook to desired texture,
- Return meat and veggies to pan. Stir to combine and serve while hot.
Tomorrow, the smoothie details!
Find this and other fantastic ideas at Thank Goodness It’s Monday!