EGG VEGGIE SCRAMBLE RECIPES

EGG AND VEGGIE SCRAMBLE | ALLRECIPES

Egg and Veggie Scramble | Allrecipes image

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.

Provided by Egg Farmers of Canada

Categories Trusted Brands: Recipes and Tips Egg Farmers of Canada

Total Time 40 minutes

Cook Time 40 minutes

Yield 3 /4 cup

Number Of Ingredients 3

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 139 calories, CarbohydrateContent 11.8 g, CholesterolContent 186.6 mg, FatContent 5.7 g, FiberContent 3.2 g, ProteinContent 10.4 g, SaturatedFatContent 1.8 g, SodiumContent 157.2 mg, SugarContent 5.2 g

SCRAMBLED EGGS WITH VEGETABLES RECIPE: HOW TO MAKE IT

Scrambled Eggs with Vegetables Recipe: How to Make It image

I like to have friends and family over for a special Sunday brunch, especially when there's a "big game" on television. Scrambled eggs with vegetables goes perfectly with sausage, toasted English muffins and fresh fruit. —Marilyn Ipson, Rogers, Arkansas

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 2 servings.

Number Of Ingredients 7

Ingredients

4 large eggs, lightly beaten
1/4 cup fat-free milk
1/2 cup chopped green pepper
1/4 cup sliced green onions
1/4 teaspoon salt
1/8 teaspoon pepper
1 small tomato, chopped and seeded

Steps:

In a small bowl, combine the eggs and milk. Add green pepper, onions, salt and pepper. Pour into a lightly greased skillet. Cook and stir over medium heat until eggs are nearly set, 2-3 minutes. Add tomato; cook and stir until eggs are completely set.

Nutrition Facts : Calories 173 calories, FatContent 10g fat (3g saturated fat), CholesterolContent 373mg cholesterol, SodiumContent 455mg sodium, CarbohydrateContent 7g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 15g protein. Diabetic Exchanges 2 medium-fat meat

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