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
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.
Ingredients
1 large egg
½ cup peeled and diced vegetables (we used peas, carrots and butternut squash)
