SCRAMBLED EGGS FOR BABIES
Infants 8 months+ will love this quick and tasty scrambled eggs for babies. It's packed full of protein with the added goodness of spinach and mushrooms!
Ingredients
- 1 large egg
- 1 small mushroom (cleaned & sliced) (NOTE 1)
- 5 baby spinach leaves (sliced) (NOTE 2)
- 2 tbsp milk
- 1 tbsp shredded mozzarella cheese (NOTE 3)
- ½ tsp unsalted butter
Instructions
- In a small bowl whisk the egg. Add all the ingredients (excluding the butter) into the egg and mix well.
- In a small pan melt the butter on medium heat, pour in the egg mixture and stir the mixture slowly for approximately 1 minute or until the egg is fully cooked and the veggies have softened.
Notes
NOTE 1: Mushroom - I used a medium-size Button mushroom
NOTE 2: Spinach - I used baby spinach as is milder in flavour and softer in texture than other types of spinach.
NOTE 3: Cheese - I used shredded mozzarella but this can be substituted with any cheese as long as it melts into the egg when cooked.
For the milk, butter and cheese I always use full cream as babies need fat for the first few years of their life for health reasons.
This is recommended for infants older than 8 months. It's a great baby-led weaning food and makes it's a fun way for them to learn to use their fingers to pick up small objects.
Serve scrambled eggs to the baby right after cooking but wait till it's at a safe temperature. Discard any uneaten eggs.
Nutrition
Serving: 1servingCalories: 149kcalCarbohydrates: 3gProtein: 11gFat: 11gSaturated Fat: 5gCholesterol: 184mgSodium: 173mgPotassium: 164mgSugar: 2gVitamin A: 869IUVitamin C: 1mgCalcium: 133mgIron: 1mg