Mornings in our household are particularly hectic. They involve us waking, or waking up to, grumpy babies, shuffling our shower schedule, (the morning of this writing) stripping the pee-soaked sheets from the cribs, finding clothes and stuffing the babies into them, and finding and stuffing food into the babies. Punctuate all that with (usually) remembering to feed the dog, grabbing some lunch (and that all-important coffee), and getting out of the door on time, and you’ve got yourself one heck of a morning.
Anyone who has toddlers knows that one of the main challenges from the list above is making food that the kids will actually eat. Many a morning has ended with a daycare-bound car full of hangry gremlins, because the twins have chosen a miniature hunger-strike over my lovingly proffered fare.
The morning of this writing, I defaulted to an old favorite, a dish (and a dance) I like to call the toddler scramble.
Ingredients:
- 3 eggs
- A splash of whole milk
- 1 cup grated cheddar
- 1 cup finely diced power greens (kale/spinach/chard/etc.)
- 1 tb butter
Heat a nonstick pan over medium heat, and place the pad of butter in there to melt.
When the butter is melted, add the diced greens. This is my less than subtle way of sneaking leafy goodness into the babies’ diet… but hey, it’s seemed to work so far. The greens will soften quickly, so stir them around so they don’t burn. This should only take a minute or two.
Crack the eggs in a bowl, add the splash of milk, and beat it all together with a fork, before adding them to the pan.
Stir the eggs slowly, but constantly, so that small, easily-gummed (because they’re still getting their teeth in) curds form.
Continue stirring until there is just a little bit of moisture left, and fold in the cheese. If your household is anything like ours, there might be half of the original amount of cheese left, because once the babies realize it’s available, they go NUTS for it.
A minute or two later, once the cheese is gooey, and the eggs are cooked (probably 4-5 minutes total), remove the pan from the heat. Allow the eggs to cool for a few minutes, season them if you so desire, and serve them up to your ravenous offspring. Most likely with ketchup.
Love, Food & Beer 
Smart.