My seven-year-old has been increasingly interested in my kitchen activities recently, observing and helping whenever possible. She has been doing a lot of mixing, chopping, stirring and whipping since she was about 3 years of age, under my direct supervision, of course. We made together Stuffed Zucchini Canoes, Salmon Red Pepper Skewers, Mushroom Pizza, Homemade Popcorn,  Avocado Sushi Rolls and Veggie-Rich Shepherd Pie, to mention a few. and  But this year she wants to do things completely by HERSELF.

So I had to look for recipes that would be simple enough for the little hands to handle. And then I discovered the Chop Chop magazine and website full of great ideas and recipes alongside fun nutrition education for children. Here is the mission of this fun cooking magazine: “ inspire and teach kids to cook and eat love real food with their families”. What not to love about that?

My daughter was very excited to get her first cooking magazine in the mail and we are often exploring the online recipe database waiting for the next copy. The best thing about the Chop Chop recipes is that the recipes are clear and thorough so that even a 6-7-year-old has no problem figuring out what to do next.

We loved the Egg Quesadilla recipe for its simplicity and the nutritional bonus of protein in the egg and whole-grain tortilla. You can omit the cheese if your child does not like it. We also experimented with adding different flavor boosters to the egg mixture such as avocado, bacon, tomatoes and herbs.

If you have any leftovers from this yummy breakfast you can use them for a lunch box. They also make a very simple and nutritious after-school snack.

Egg Quesadilla (courtesy of Chop Chop Magazine)

Serves 1-2


Small bowl
Measuring spoons
Small pan


  • 1 large egg
  • salt
  • 1 teaspoon olive or vegetable oil
  • 1 6-inch corn tortilla (we used whole wheat tortilla)
  • 1 tablespoon grated cheddar or Monterey Jack cheese (or another favorite cheese)
  • Salsa for topping (if you like)


  1. Crack the egg into the bowl, add a pinch of salt, and use the fork to beat the mixture well until the yolk and white are evenly yellow
  2. Put the pan on the stove and turn the heat to medium. When the pan is hot, add the oil, and let it heat for about 30 seconds.
  3. Add the egg to the pan and let it set for around 10-15 seconds.
  4. Put the tortilla on top of the egg and press it down a little—the egg should still be soft enough that the tortilla will stick to it. Let the egg set until it doesn’t look runny, then use the spatula to flip the whole thing (so that the tortilla is now on the bottom).
  5. Sprinkle the cheese over the egg.
  6. Cook until the cheese is melted, the egg is set, and the tortilla is nicely browned. Fold it in half, egg and cheese side in, and serve right away, topped with salsa, if you like.
  7. Enjoy!