The Ready to Roll-Ups recipe from “Bean Appetit: Hip and...

The Ready to Roll-Ups recipe from “Bean Appetit: Hip and Healthy Ways to Have Fun With Food,” by Shannon Payette Seip and Kelly Parthen, with Carisa Dixon (Andrews McMeel Publishing, LLC; $14.99). Credit: Handout

Eggs are a breakfast staple in our house and I'm always looking for healthy ways to mix up traditional styles like scrambled and over-easy. It took Maggie awhile to acquire a taste for eggs but now it's one of the breakfast foods she loves.

I found this recipe in “Bean Appetit: Hip and Healthy Ways to Have Fun With Food,” by Shannon Payette Seip and Kelly Parthen, with Carisa Dixon (Andrews McMeel Publishing, LLC; $14.99) and I was curious to try it. I love pesto but since Maggie isn't eating nuts yet I was reluctant to try it. But when I read the ingredients, I realized the pesto was made without the pine nuts so we tried it last weekend and it was delicious! I left a few plain with just the cheese and I'm glad I did. The pesto was such a different taste, Maggie wasn't a fan, but she loved picking up the roll-ups. They were so easy for her little fingers to grip.

Here's the recipe to try with your kids. Let me know what they think and be sure to check back next Wednesday for another healthy recipe.

Ready to Roll-Ups
(Serves 4)

Ingredients:
For the pesto
-1/2 cup packed spinach leaves
-Pinch of garlic powder
-1 1/2 tablespoons shredded Parmesan cheese
-2 tablespoons olive oil
-Pinch of salt and pepper

For the eggs
-8 eggs
-1/3 cup shredded Cheddar cheese

You'll also need: Decorative toothpicks

Instructions:
1. Preheat the oven to 400 F.

2. Scrunch the spinach leaves, garlic powder and Parmesan in a food processor. Slowly add the olive oil and process until the pesto is thick and spreadable. Season with the salt and pepper.

3. Crack the eggs and pour them into a mixing bowl. Use a fork to scramble them up.

4. Spray two 8x8-inch pans with nonstick spray. Pour half of the eggs into each pan.

5. Bake for 6 to 8 minutes until thoroughly cooked. Top with the Cheddar cheese and melt in the oven for an additional 2 to 4 minutes. Use a rubber spatula to slide the eggs out in one piece.

6. Use a butter knife to spread the pesto on top of the Cheddar cheese. Carefully roll the egg up, then slice into 1-inch segments with a clean butter knife.

7. Stick a decorative toothpick into each egg roll-up.