Egg and Veggie Scramble
Serves
1
Prep Time
10 min
Cook Time
40 min
Print Recipe
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.
Ingredients
- 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
- Step 1
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.
- Step 2
Whisk egg. Whisk in 1/4 cup (60 mL) of the puréed or mashed mixed vegetables until well combined.
- Step 3
Heat a pan over medium heat. Add egg and vegetable mixture and cook, stirring often, until eggs are scrambled and completely cooked through.
- Step 4
Remove from heat, let cool and chop into tiny pieces your baby can manage.
Tips
TIP: Short on time? Instead of preparing your own vegetable purées, use a jar or squeeze pouch of your favourite baby vegetable purées instead.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 111 |
| Fat | 5 g |
| Saturated Fat | 1 g |
| Trans Fat | 0 g |
| Carbohydrate | 6 g |
| Fibre | 1 g |
| Sugars | 2 g |
| Protein | 8 g |
| Sodium | 75 mg |