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.

• Cooking Time: 40 mins
• Total Time: 40 mins
• Calories: 139 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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