Classic Cheese Scramble with Buttered Toast

Grate 120 grams of low-fat cheddar cheese block using the fine side of a box grater and set aside in a small bowl.

Peel 2 medium bananas. Slice one banana into thin rounds for the older child and adults, and mash the other banana with a fork in a small bowl for the toddler.

In a medium mixing bowl, crack 6 large eggs and pour in 1 cup of liquid egg whites. Add 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.

Whisk the egg mixture vigorously with a fork or whisk for 1 full minute until the yolks and whites are completely integrated and the mixture is slightly frothy.

Toast 10 slices of white bread in a toaster until light golden brown. Immediately spread 1 tablespoon of the unsalted butter evenly across the hot toast slices. Cut 8 slices into quarters for the family, and cut the remaining 2 slices into thin vertical strips (soldiers) for the toddler to easily grasp.

Melt the remaining 0.5 tablespoon of unsalted butter in a medium non-stick skillet over medium-low heat, swirling to coat the bottom of the pan.

Pour the whisked egg mixture into the skillet. Let it sit undisturbed for about 15 seconds until the edges just begin to set.

Using a heat-resistant silicone spatula, gently sweep the eggs from the outer edges of the pan toward the center. Continue this slow sweeping motion to form large, soft, fluffy curds.

When the eggs are still glossy and slightly wet (about 2 minutes of cooking), sprinkle the grated cheddar cheese evenly over the top.

Gently fold the cheese into the eggs for 15 seconds, then immediately remove the skillet from the heat source. The residual heat of the pan will finish melting the cheese and cooking the eggs without drying them out.

Divide the soft cheese scramble, buttered toast, and bananas among 5 plates. For the toddler, serve the extra-soft scrambled eggs alongside the mashed banana and toast strips.