Classic scrambled eggs just got a little more nutritious thanks to the addition of a bunch of yummy veggies. Egg dishes like this one make a tasty meal for breakfast, lunch, or dinner that the whole family will love. Recommended age: 1 year and up.
- 1/4 Carrot – boiled or steamed
- 1/4 Zucchini, fresh – boiled or steamed
- 4 Cherry Tomatoes
- 3 Eggs, whole large
- 1/4 cup Cheddar Cheese – shredded
- 2 tsp Olive Oil
Add vegetables and eggs to the Batchbowl and blend until smooth.
Warm olive oil in a medium-sized skillet over medium heat.
Pour the egg mixture into the skillet and top with shredded cheese. Allow the egg mixture to cook, tilting pan and gently moving cooked portions as needed.
When the top surface of eggs is thickened and no visible liquid egg remains, fold the omelet in half with a spatula.
Serve immediately. Store any leftovers in the fridge for an easy meal tomorrow.
Recipe: Veggie Omelet
Serving in this recipe: 3
|Total Fat: 11 g||17%|
|Saturated Fat: 3.8 g||18.9%|
|Cholesterol: 195.3 mg||65.1%|
|Sodium: 141.1 mg||5.9%|
|Total Carbs: 2 g||0.7%|
|Dietary Fiber: 0.5 g||2%|
|Sugar: 1.2 g|
|Protein: 8.8 g||17.5%|
|Vitamin A: 10.6%||Vitamin C: 6.2%|
|Calcium: 10%||Iron: 5.6%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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