Hello!

Here, I have a couple of some Breakfast recipes to try out; whether it be for you or your baby, or you have some older kids who would probably enjoy a couple of these recipes for breakfast!

Egg and Spinach Omelette

*Gluten-Free, Nut-Free, Vegetarian* *Yields 4 to 6 strips*

This simple egg dish is an inexpensive protein- and iron-rich source great for any time of the day. Enhance baby's iron absorption with a quick side of vitamin C, like an orange or tomato slices, and cook it in a cast-iron skillet if you can.

Ingredients-

1 teaspoon of Butter

5 or 6 fresh Spinach leaves

1 egg

Instructions-

1. In a small cast-iron skillet over medium heat, melt the butter.
2. Rinse the spinach and remove the stems. Chiffonade the spinach by first stacking the leaves on top of each other. Tightly roll the leaves in a cylinder shape. Secure the cylinder with your non-dominant hand, and, using a sharp knife, carefully make ribbon cuts.
3. In a small bowl, beat the egg. Add the spinach, and mix into the egg to coat.
4. Gently pour the egg-spinach mix into the pan, swirling to cover evently.
5. Cook for 2 to 3 minutes, then flip and cook for one more minute until completely set and slightly brown. Transfer the omelette to a plate and allow it to cool slightly.
6. Slice the omelette into strips to serve.
7. Store leftovers in a sealed container in the refrigerator for up to 3 days. Freeze leftovers in a zip-lock bag for up to 3 months.

Pumpkin Pie for Breakfast

*Gluten-Free, Nut-Free, Vegetarian* *Yields 1 9 inch pie*

We are always looking for ways to eat more veggies, especially early in the day. With this simple pumpkin pie recipe, you not only get to have pie for breakfast, but you also get a serving of veggies packed with a good amount of protein, tons of vitamin A, and even a dose of iron!

Ingredients:

Butter, for greasing

1 15oz can pure pumpkin (NOT pumpkin pie filling)

3 Eggs

1 tsp of Pumpkin Pie spice

1/4 cup milk

Instructions:

1. Preheat the oven to 350 degrees F, and use butter to grease a 9 inch pie pan
2. In a large bowl, whisk together all ingredients until smooth
3. Pour the mixture into the prepared pan and bake for 20-25 minutes, until set in the center. Serve warm.
4. Refrigerate the leftovers in a container with a tightly fitting lid for up to 3 days.