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!