- 1/2 cup peeled and diced vegetables (we used peas, carrots and butternut squash)
- 1 large egg
- 1 tablespoon breast milk or formula
- 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.
03/29/2018
recipepes.com
Egg and Veggie Scramble, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
