quick veggie & egg scramble {for baby stage 3+}

As the name suggests, this is a quick and healthy breakfast for baby. Mia of course loves it and devours it every time. Why else would I make it so much? This recipe is one for the older baby who is ready for more texture and finger food. For a smoother veggie and egg breakfast for the younger baby check out “Butternut Squash and Egg Breakfast.” Hopefully, you can use this as a starting point for your own egg recipes. Add different veggies, cheeses and whatever you can come up with that your baby can handle! Enjoy!

Eggs are an excellent source of protein,  vitamin A, D, E, B12, choline, and folic acid!

Please note that it is suggested that babies should be given only egg yolks starting at the age of 8 months, if not allergic, and the entire egg, including the whites, at 12 months. As always make sure that baby has been previously introduced to all ingredients in this recipe to rule out any allergies.

Quick Veggie and Egg Scramble {for baby stage 3+}

  • 1 whole egg (baby age: 12 months) or egg yolk (baby age: 8 months)
  • 1 Tbs whole milk, or formula / breast milk if baby is not ready for milk
  • 1/2 Tbs butter or 1 tsp of olive oil
  • 1 Tbs diced onion
  • 1 Tbs diced or shredded zucchini
  • 1 Tbs shredded carrot
  • 1 Tbs diced tomato
  • 2 Tbs marina or tomato sauce, low sodium if possible

Crack egg or egg yolk in a bowl. Discard shell. Add milk and beat with a fork until scrambled. Set aside.

Over medium-low heat, melt butter. Add onion, zucchini, and carrot. Saute until soft. About 5 minutes. Add tomato and sauté one minute more.

Next, add egg and saute until soft and cooked. Turn heat off and add tomato sauce.

Allow to cool before serving. Leftovers can be refrigerated in an air tight container for up to 3 days.


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