by Janet Henderson Schoniger
This recipe is from Jo Anne Larzik, an enthusiastic Colorado grandmother, mother and certified holistic nutrition practitioner who has been teaching 5- to 12-year-old children how to cook for the past 15 years with a series of classes called Now We’re Cookin’! Kids (nowwerecookinkids.com).
NOTE: This recipe can be served as a standalone breakfast dish. Jo Anne uses cage-free eggs and organic products, but substitutions can be made. Whenever a child is cooking, an adult should be supervising or assisting, especially when children are using knives and putting dishes or baking sheets into the oven. Depending on the age, ability and maturity of the child, these tasks may need to be performed by an adult. Kid-sized oven mitts that extend to the elbow help ensure children will be safe when cooking at a stove top.
1 tablespoon milk
Pinch each; salt and pepper
6 thin fresh asparagus spears
3 tablespoons thinly sliced leeks
HOW TO PREPARE:
- In frying pan, sauté leeks in expeller pressed canola oil until golden. Remove leeks, set aside.
- Melt 1 teaspoon butter in pan.
- Drizzle small amount of canola oil on foil-covered baking sheet.
- Toss asparagus and roast in 375° oven for 6 to 7 minutes.
- Whisk eggs, milk, salt and pepper in small bowl and pour into same pan that leeks were cooked in.
- Cook on medium heat, covered until just set.
- Add leeks and asparagus. Fold egg over top, turn off heat and let set 30 seconds. Serve while hot.