Egg Veggie Scramble Recipes

EXTREME VEGGIE SCRAMBLED EGGS

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.

EGG AND VEGGIE SCRAMBLE

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.

VEGETABLE SCRAMBLED EGGS

Steps:

• In a small bowl, combine the eggs and milk. Add green pepper, onions, salt and pepper. Pour into a lightly greased skillet. Cook and stir over medium heat until eggs are nearly set, 2-3 minutes. Add tomato; cook and stir until eggs are completely set.

EGG & VEGGIE SCRAMBLE

Steps:

• Steam or boil vegetables until very tender. Drain if necessary and mash or purée 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 ¼ cup (60 mL) of the puréed 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.

VEGGIE EGG SCRAMBLE

Steps:

• In a bowl, whisk the eggs, whites, wine or broth, salt, pepper and garlic powder; set aside. In a large nonstick skillet, saute the green pepper, onion and mushrooms in butter and oil for 3 minutes or until crisp-tender. , Reduce heat to medium. Stir in the egg mixture; cook and stir until eggs are completely set. Sprinkle with cheese and basil. Cover and remove from the heat; let stand for 5 minutes or until cheese is melted.

GOAT CHEESE AND VEGGIE EGG SCRAMBLE

Steps:

• Melt butter in a large skillet over medium heat. Add the bell pepper, season with a little salt and pepper, and cook for 4 to 5 minutes, until softened.
• While peppers are cooking, whisk together eggs, milk, cherry tomatoes and 3/4 of the goat cheese.
• Reduce the heat to medium low and pour the egg mixture into the pan. Let cook for 1-2 minutes, until the eggs begin to set. Once they start, gently pull the eggs from the edges to the center of the pan and fold them in, repeating until the eggs are set (look a little shiny or wet on top but are no longer runny).
• Top with avocado, the rest of the goat cheese crumbles, parsley and pepper.

VEGGIE EGG SCRAMBLE

Steps:

• In a large bowl, beat together eggs, black pepper, and salt, set aside.
• Bring olive oil to temperature in large skillet
• Add in tomato, spinach, onion, and garlic and sauté for 5-7 minutes or until veggies are cooked through.
• Pour beaten eggs over vegetables and cook for additional 3-4 minutes stirring occasionally. Cook until egg is set.
• Remove from heat and sprinkle with cheese.

VEGETABLE EGG SCRAMBLE WITH FETA

Steps:

• In a large nonstick skillet, heat oil over medium-high. Add onion, tomato, and zucchini and cook until vegetables are just tender, about 5 minutes.
• Stir in spinach and cook until beginning to wilt, 1 minute. Season eggs with salt and pepper and add to skillet. Cook, stirring with a rubber spatula, until eggs are set, about 2 minutes. To serve, divide between 2 plates and sprinkle with feta.

MIXED VEGGIE EGG SCRAMBLE

Steps:

• Crack the eggs into a bowl, add a pinch of salt and pepper to season and use a fork to beat them well.
• Heat a fry pan over high heat with the olive oil.
• When it's hot, add the onion and carrot and sauté until they are brown - around 3-5 minutes.
• Add the zucchini into the pan and cook for a further 2 minutes.
• Pour the egg mixture over the top of the vegetables and then gently stir until the egg is cooked through.
• Serve with a side salad of kale leaves, alfalfa, and tomato, and a twist of lemon.