Scrambled Eggs with Spinach Baby Meal
These delightful scrambled eggs with spinach are perfect for your little one! Soft and creamy, they are cooked until tender and gently flavored to suit a baby's palate. The addition of spinach not only adds a beautiful color but also provides essential nutrients. Serve in small bites for easy eating, and feel free to customize with your child's favorite veggies for added nutrition and taste!
Ingredients
Equipment
Method
- In a mixing bowl, crack the eggs and add the whole milk. Whisk until the mixture is smooth and well combined.
- Heat a non-stick frying pan over medium-low heat and add the unsalted butter, letting it melt completely.
- Once the butter is melted, add the finely chopped spinach to the pan and cook for about 1 minute until slightly wilted.
- Pour the egg mixture into the pan with the spinach. Stir gently with a spatula, allowing the eggs to set slowly.
- Cook for about 5 minutes, stirring occasionally, until the eggs are soft, creamy, and fully cooked through. If using cheese, fold it in at the last minute.
- Remove from heat and allow to cool slightly before serving. Portion into small, manageable bites suitable for your baby.
Nutrition
Notes
Feel free to experiment with different green veggies like kale or broccoli instead of spinach.
For a creamier texture, mix in a little more whole milk or serve with a dollop of yogurt.
These scrambled eggs can be stored in the refrigerator for up to 2 days or frozen in small portions. Just reheat thoroughly before serving!
For a creamier texture, mix in a little more whole milk or serve with a dollop of yogurt.
These scrambled eggs can be stored in the refrigerator for up to 2 days or frozen in small portions. Just reheat thoroughly before serving!
