It’s time to get back into the school routine. Here’s a healthy and fun breakfast that will fuel up your kids for a productive day.
1 tbsp reduced-fat cream cheese
1 tbsp chives or green onions, chopped
Salt and pepper, to taste
- Crack both eggs into a bowl and use a fork to slightly beat yolks into whites, then add the chives.
- Pour the mixture into a non-stick skillet on medium high heat that has been coated lightly in cooking spray. Use a spatula to quickly move the eggs around, scrambling them while they cook.
- When eggs are almost finished, after about 3 minutes, add cream cheese and continue to scramble. When the cream cheese is fully mixed in, remove eggs from skillet and put on a plate.
- Add salt and pepper, if desired. Serve with whole grain toast.