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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Recipe Summary

cook:
40 mins
total:
40 mins
Servings:
1
Yield:
3 /4 cup
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Whisk egg. Whisk in 1/4 cup (60 mL) of the pureed 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.

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

139 calories; protein 10.4g; carbohydrates 11.8g; fat 5.7g; cholesterol 186.6mg; sodium 157.2mg. Full Nutrition
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