Egg and Veggie Scramble
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Ingredients40 m servings 139 cals
Original recipe yields 1 servings (3 /4 cup)
- 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.
- 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.
- Short on time? Instead of preparing your own vegetable purées, use a jar or squeeze pouch of your favourite baby vegetable purées instead.
Per Serving: 139 calories; 5.7 g fat; 11.8 g carbohydrates; 10.4 g protein; 187 mg cholesterol; 157 mg sodium. Full nutrition