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Annabel Karmel
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Country Style Scramble

Here is a one-pan veggie-packed dish the whole family will love! Fully cooked eggs can sometimes end up a little rubbery making them harder to swallow for baby, so try serving this recipe with the eggs slightly runny.

Click here for more simple twists on everyday eggs.

British Lion eggs are approved by the Food Standards Agency to be served runny to pregnant women, babies, young children and elderly people.

Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4
Great for:  Healthy Baby Recipe & Meal Ideas 9-12 Months
Ingredients
2 tbsp sunflower oil
1 onion, chopped
½ red pepper, deseeded and diced
1 medium potato, peeled and diced into 1cm cubes
1 clove garlic, crushed
100g button mushrooms, quartered
1 tomato, deseeded and diced
5 large British Lion eggs
75ml double cream
25g Parmesan cheese, grated
2 tbsp chives, chopped
Method
  1. Heat the oil in a large deep frying pan.
  2. Add the onion, pepper and potato and fry over a high heat for 1 to 2 minutes.
  3. Add the garlic and fry for a further 15 to 20 seconds.
  4. Cover with a lid and gently cook over a medium heat for 12 minutes until the potato is just cooked. Add the button mushrooms and fry for 2 minutes.
  5. Beat the eggs with the cream and Parmesan. Add to the pan along with the diced tomato.
  6. Stir over the heat for 2 to 3 minutes or until the eggs have scrambled.
  7. Sprinkle with the chopped chives and then serve.

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