Egg and Veggie Scramble

Egg and Veggie Scramble

"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."
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40 m servings 139 cals
Serving size has been adjusted!
Original recipe yields 1 servings


  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 187 mg
  • 62%
  • Sodium:
  • 157 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Cook

  • Ready In

  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.
  2. Whisk egg. Whisk in 1/4 cup (60 mL) of the pureed or mashed mixed vegetables until well combined.
  3. Heat a pan over medium heat. Add egg and vegetable mixture and cook, stirring often, until eggs are scrambled and completely cooked through.
  4. Remove from heat, let cool and chop into tiny pieces your baby can manage.


  • TIP:
  • Short on time? Instead of preparing your own vegetable purées, use a jar or squeeze pouch of your favourite baby vegetable purées instead.

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