Baby Vegetable Jumble Recipes

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EXTREME VEGGIE SCRAMBLED EGGS



Extreme Veggie Scrambled Eggs image

A variety of veggies combined with eggs make a great start to the day.

Provided by EIORE

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 25m

Yield 6

Number Of Ingredients 8

¼ cup olive oil
¼ cup sliced fresh mushrooms
¼ cup chopped onions
¼ cup chopped green bell peppers
6 eggs
¼ cup milk
¼ cup chopped fresh tomato
¼ cup shredded Cheddar cheese

Steps:

  • Heat olive oil in a skillet or frying pan over medium-high heat. Add mushrooms, onions and peppers; saute until onions are transparent.
  • In a mixing bowl, beat together eggs and milk. Add egg mixture to vegetables; stir in tomatoes. Cook until eggs are set. When eggs are almost done, mix in cheese. Serve immediately.

Nutrition Facts : Calories 181.6 calories, Carbohydrate 2.4 g, Cholesterol 191.8 mg, Fat 15.8 g, Fiber 0.3 g, Protein 8.1 g, SaturatedFat 3.9 g, Sodium 159.1 mg, Sugar 1.6 g

EGG AND VEGGIE SCRAMBLE



Egg and Veggie Scramble image

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.

Provided by Egg Farmers of Canada

Categories     Trusted Brands: Recipes and Tips     Egg Farmers of Canada

Time 40m

Yield 1

Number Of Ingredients 3

½ cup peeled and diced vegetables (we used peas, carrots and butternut squash)
1 large egg
1 tablespoon breast milk or formula

Steps:

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

Nutrition Facts : Calories 139 calories, Carbohydrate 11.8 g, Cholesterol 186.6 mg, Fat 5.7 g, Fiber 3.2 g, Protein 10.4 g, SaturatedFat 1.8 g, Sodium 157.2 mg, Sugar 5.2 g

BABY VEGETABLE JUMBLE



Baby Vegetable Jumble image

Provided by Food Network

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

8 baby carrots
6 radishes, halved
1 cup/about 175 g shelled peas
4 ounces/110 g snow peas
4 ounces/110 asparagus
4 ounces/110 yellow beans
4 ounces/110 baby turnips
2 tablespoons butter
Kosher salt and freshly ground black pepper
A few handfuls of chopped fresh herbs (chives, tarragon, parsley, chervil...)

Steps:

  • Bring a large pot of water to the boil. Blanch all the vegetables separately, in order of color (like laundry). Refresh each in iced water. Drain.
  • In a large skillet, melt the butter. Toss the vegetables together just to warm them through. Season them with salt and pepper and toss with the herbs. Serve.

STEAMED BABY VEGETABLES



Steamed Baby Vegetables image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 2 servings

Number Of Ingredients 3

1 cup miniature pattypan squash, trimmed
1 cup miniature zucchini, trimmed
1 cup miniature carrots, trimmed

Steps:

  • Steam the vegetables over a small amount of salted water until tender, approximately 5 minutes.

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