Egg and Veggie Scramble
This easy egg and veggie scramble is ultra-versatile as you can use any mashed or puréed veggies your baby loves to eat. Here, we’ve used a delicious and nutritious combo of puréed peas, carrots and butternut squash.
- Serves:
- 1
- Prep Time:
- 10 min
- Cook Time:
- 40 min
Ingredients
Nutrition Facts
- Calories
- 111.6
- Fat
- 5.5 g
- Saturated Fat
- 1.9 g
- Carbohydrate
- 6.8 g
- Fibre
- 1.8 g
- Sugars
- 2.3 g
- Protein
- 8.5 g
- Sodium
- 75.3 mg
- ½ cup ( 125 mL ) peeled and diced vegetables (we used peas, carrots and butternut squash)
- 1 large egg
- 1 tbsp ( 15 mL ) breast milk or formula
Instructions
-
Steam or boil vegetables until very tender. Drain if necessary and mash or purée together until you have your desired consistency. Let cool, then place in a sealed container in the fridge until ready to use.
-
Whisk egg. Whisk in ¼ cup (60 mL) of the puréed or mashed mixed vegetables until well combined.
-
Heat a pan over medium heat. Add egg and vegetable mixture and cook, stirring often, until eggs are scrambled and completely cooked through.
-
Remove from heat, let cool and chop into tiny pieces your baby can manage.
Notes
TIP: Short on time? Instead of preparing your own vegetable purées, use a jar or squeeze pouch of your favourite baby vegetable purées instead.