As a mom to vegetable picking toddlers, who can pick vegetables that have been cut into microscopic pieces, but find it difficult to locate their shoes early in the morning on their way to school, I've had to device a method to get the much needed nutrients into their system. As the saying goes, since the monkeys have learnt to jump from tree to tree without falling, so have the hunters learnt to shoot without missing.
Today's recipe has a combination of vegetables, but in your search for the right recipe do not limit yourself to the vegetables listed below but at the same time don't overdo it. Scrambled eggs are always a hitwith toddlers.
Ingredients: 3 toddlers
1/4 cup of Olive oil
4 eggs
2 cubes of fruitzhub steamed cauliflower puree
2 cubes of fruitzhub spinach pesto puree
2 cubes of fruitzhub carrot puree
Sea Salt (skip if making for babies less than 12mnths)
1/2 bulb of onions
2 cloves of garlic
Spring onions
A Pinch of cumin
A Pinch of black pepper
Please note, this ingredients can be tweaked just the way you like it. Trust me when I say you know whats best for your child #motherlyinsticnts. You can add bell peppers which I forgot to add.
How to make this scrambled veggie egg:
- Saute the crushed garlic and onions in olive oil, stir over medium heat
- Add the thawed fruitzhub purees to the onions and garlic, stir for about 2mins
- Add the whisked eggs (which you have seasoned) into the sauteed onions and vegetables.
- Cook over medium heat until the eggs are set. I like my eggs well cooked not moist, so this depends on how you like your eggs.
- Serve warm.
Here's my second toddler asking for more when he can obviously see the pot is empty.
The veggie eggs were served with potato, but other options include:
This recipe can be served with:
- Grilled potato in butter (instead of using oil)
- Boiled/fried ripe plantain
- Boiled yam
- Boiled or fried potato
- Flat bread (or any kind of bread that your kids like)
