Spinach and Feta Scramble with Whole Wheat Toast

Wash and thoroughly dry 4 cups of fresh baby spinach. Finely chop the spinach to ensure a soft, non-stringy texture that is safe and easy for a toddler to chew.

Crack 8 large eggs into a large bowl and pour in 1 cup of liquid egg whites. Whisk vigorously for 1 minute until completely homogeneous and slightly frothy.

Crumble 110 grams of feta cheese into small, easily meltable pieces and set aside.

Place 8 slices of whole wheat bread into a toaster or on a baking sheet under the broiler. Toast until golden brown and crisp, about 3 to 4 minutes.

Melt 2 teaspoons of unsalted butter in a large non-stick skillet over medium-low heat. Add the finely chopped spinach and sauté for 1 to 2 minutes until just wilted.

Reduce the heat to low. Pour the whisked egg mixture into the skillet with the wilted spinach.

Cook the eggs slowly, using a silicone spatula to continuously sweep the bottom and sides of the pan to form soft, delicate curds. This soft-scrambling technique keeps the eggs tender and easy to digest.

When the eggs are about 80% cooked but still glossy and wet (after about 3 to 4 minutes), gently fold in the crumbled 110 grams of feta cheese. Stir for 30 seconds until the cheese is warm and the eggs are softly set, then remove from the heat immediately.

For the toddler's serving: Cut 1 slice of the toasted whole wheat bread into 1/2-inch bite-sized squares or thin finger-friendly strips. Peel and slice 1/2 of a banana into thin, manageable rounds. Serve with a portion of the soft-scrambled eggs.

For the remaining portions (including the 10-year-old): Peel and slice the remaining 2.5 bananas. Serve the scramble alongside the remaining toasted whole wheat bread and sliced bananas.