From 1 yearLunch and dinnerUnder review by our nutritionist
Rice scramble with egg and collard greens
The "mexido" is the Brazilian way to use up yesterday's rice: everything in one skillet, with egg and greens. It's ready in 15 minutes and your toddler eats the same dish as the family.
- Difficulty
- 3 out of 5
- Ingredients
- 2 out of 5
- Time
- 2 out of 5, 15 min15 min
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Makes 2 servings Contains: egg
Ingredients
- 1 cup cooked rice
- 2 eggs
- 2 collard green leaves (or kale)
- ½ carrot, grated
- ½ onion and 1 garlic clove, finely chopped
- 1 tbsp olive oil
How to make
- 1Remove the stem from the collards and slice the leaves into very thin ribbons.
- 2In a skillet, sauté the onion and garlic in the olive oil. Add the carrot and collards and stir for about 3 minutes, until wilted.
- 3Add the rice and stir until hot.
- 4Make a space in the middle, crack in the eggs and stir until fully set. Mix everything together and set aside your toddler's portion before salting the rest.
Tips
- Texture (1 to 2 years): collards in thin ribbons and egg in small bits, no big pieces.
- Egg fully cooked: stir until there are no soft or shiny parts left.
- No salt: take out your toddler's portion before salting the family's.
- Leftover rice: use rice from the fridge within 1 day and heat it well. Don't store the scramble again.