Mexican Egg Scramble


This is a great recipe that can be used for breakfast, lunch or an afternoon snack for the kids. It is also a wonderful dish for the pickier eaters who are not fond of spinach or eggs!

2 Scrambled Eggs (or whatever amount you need)

Spinach (around a cup)

Tomatoes

Onions – optional

Fresh Garlic –optional

Grated Sharp Cheese

Avocado Dip (refrigerated section of your grocery store)

Organic Refried Bean Dip (refrigerated section of your grocery store)

Nacho Chips

Butter

Melt butter in the skillet. Saute’ spinach, minced garlic, tomatoes, and onions at medium heat. Add desired amount of scrambled eggs. Cook until eggs are done and sprinkle sharp cheddar cheese over top. Mix in to melt.

Remove egg mixture and place on serving plates. Slightly crumble your favorite Nacho Chips over the eggs. Place a spoonful of avocado dip and bean dip along side of the eggs. Dip the eggs into the avocado and bean dip with every bite for a burst of flavor! This recipe adds spice and a new twist to cheesy scrambled eggs that kids love!