Wednesday, January 11, 2012

Healthy Kid-Friendly Egg Recipes

By Ryan Hackman of Rose Acre Farms

If you are like many people in midwinter, the post holiday hum drum season may leave you lacking for some excitement in the kitchen. Between reality setting back in, school starting back up, checking to see if you have a two hour delay to the classic Indiana freezing rain, and those lovely credit card bills coming due, being imaginative in the kitchen is not top on the priority list. While the winter may leave us lacking, getting kids healthy food choices can be both mentally and financially taxing. To put a spring back in your step and some protein in your kids’ diet (without a dent in your wallet,) try these fast and easy breakfast and dessert recipes:
Wrap & Go Egg Scrambler

2 eggs
1 tbsp. skim milk
2 tbsp. shredded Cheddar cheese
¼ cup diced vegetables (recommended peppers, tomatoes, mushrooms)
1 Whole grain flatbread
2 tbsp. mild salsa (if desired)

Coat a non-stick cooking pan with cooking spray. Dice and cut desired vegetable choices. In a small bowl, whisk eggs and milk until well blended. Over a medium-high heat setting, begin go scramble eggs and as egg mixture begins to set, add in vegetables and cheese. After mixture has cooked thoroughly, sprinkle lightly with pepper and place onto flatbread. If desired, add salsa onto the top of the mixture. After adding salsa, begin to wrap the mixture into the wrap, and ensure to tuck under the bottom flap to prevent the ingredients from slipping through. Place the wrap into a napkin and PRESTO – you have a nutritious and tasty breakfast packed with whole grain, fiber, protein, Lutein, and countless other vitamins and nutrients! And what is more, this is great for those mornings when you need to eat and run or take it in the car on the way to work and school

Naturally Sweet Weekend Egg Salad

Think kids won’t eat egg salad? Wrong again! With the tangy zip of a little mayo mixed with some sweet relish, we have seen teens to five year olds enjoy this simple favorite. This recipe is a simple favorite that even grade school level kids can enjoy. The key is to emphasize that it is sweet!

¼ cup light mayo or Miracle Whip
1.5 tbsp. sweet pickle relish
½ tsp. prepared mustard
½ cup chopped celery
4 hard cooked eggs (chopped)

Boil 4 eggs. (Recommended to use Egg Ease for easy hard cooked eggs – can be purchased at Walgreens, Amazon, Wal-Mart, Ebay, etc.) In a small bowl, place mayo, relish, and mustard and stir them together. Stir in the four cooked and chopped eggs, and ½ cup chopped celery. Chill and enjoy! The salad is great on whole grain bread, flatbread or on its own! Leftovers can be kept in an airtight container in your refrigerator for up to three days.

For more great choices, visit, or Facebook Search: Indiana State Poultry Association.

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