Green eggs. No ham, unless you’re talking about the one in the photo; she loves to make people laugh. Back to the food. This dish is a true staple in our house. My girls eat it almost every single day. The odd time we’ve attempted to change it up to something else, one of them actually cried until she got her green eggs. My kids didn’t like eggs or spinach until I stared them on this. Now, it’s without a doubt their favourite meal.

This recipe makes a lot of portions; it freezes wonderfully. I usually pull one serving out the night before and let it defrost overnight in the fridge. Not to mention the fact that this meal can be done for lunch or dinner as well. It’s an excellent fall back for us when we don’t have any food in the house and the littles are starving.

We start the meal with a piece of toast split between the two babes. Then we move onto their green eggs and follow it up with a bowl full of puréed fruit mixed with yogurt. It sounds like a lot of food, and it is. But it’s all chalked full of veggies, fruit, iron, calcium, and all the healthy nutrients they need to grow and sleep well. And this is just breakfast! I feel less guilty if a meal later on in the day falls sideways and they don’t get enough of something.

I recommend really scrambling the eggs. Use a small fork or small whisk to break the eggs up into smaller pieces. Primarily, it makes for smaller bits for any babies just starting to eat, making the dish easier to digest.

I’ve adapted this recipe over the year to make it work well for me. Read: to make it easier for me. It’s very time consuming making baby food, especially for two! I got the original recipe from French Kids Eat Everything {and yours can too} by Karen Le Billon. Karen is a Vancouver writer and there are a lot of excellent recipes and tips in this book (including local farms that her family day trips to).

Adapted from: French Kids Eat Everything {and yours can too} by Karen Le Billon, “Sophie’s Spinach Surprise”

Makes 8 x 70 ml servings (70 ml = 2 servings)

Ingredients:

3/4 water
2 small to medium zucchinis, peeled, halved and sliced into 1/2″ pieces (about 2 cups)
5oz./142g of spinach (about two large bunches or one plastic container)
2 eggs, scrambled

Directions:

Add water to a medium sauce pan with a lid over high heat and bring to a boil. Add zucchini, cover with lid, reduce heat to medium, and cook at a high simmer for 4-5 minutes (until zucchini is soft when pricked with a sharp knife).

Add spinach and cover again. Cook for 2-4 minutes until spinach is wilted. Remove from heat.

Purée in a blender until completely smooth.

Add one 70 ml portion to two scrambled eggs and serve.

Enjoy!