Egg and Veggie Scramble recipe

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Ingredients

½ cup peeled and diced vegetables (we used peas, carrots and butternut squash)
1 large egg
1 tablespoon breast milk or formula

Nutrition Info

139 calories
carbohydrate: 11.8 g
cholesterol: 186.6 mg
fat: 5.7 g
fiber: 3.2 g
protein: 10.4 g
saturatedFat: 1.8 g
servingSize: -
sodium: 157.2 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Steam or boil vegetables until very tender. Drain if necessary and mash or puree together until you have your desired consistency. Let cool, then place in a sealed container in the fridge until ready to use.

  2. Whisk egg. Whisk in 1/4 cup (60 mL) of the pureed or mashed mixed vegetables until well combined.

  3. Heat a pan over medium heat. Add egg and vegetable mixture and cook, stirring often, until eggs are scrambled and completely cooked through.

  4. Remove from heat, let cool and chop into tiny pieces your baby can manage.

Recipe Yield

3 /4 cup

Recipe Note

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.

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