We have been giving Evie a mix of homemade meals, jars and packets, and if we are being honest with you, we have found weaning harder that we thought.
You can read all about our weaning story here.
One thing that Evie has started to happily gobble down in the last few weeks (8.5 months old) is scrambled eggs. Now this might seem like a basic meal, but we still felt a bit unsure making them for Evie. After doing a quick Google search and a bit of experimenting this is the recipe that we find works best.
Prep time – 5 minutes Cooking time – 5-7 minutes
2 Eggs - medium
1/2 to 3/4 cup of milk (whichever you want to use, we used full-fat dairy)
1 tomato – deseeded & finely diced
2 mushrooms – finely diced
1 tsp butter (unsalted) or olive oil
Pinch of pepper
Pinch of dried parsley
Mix the eggs and milk together well, generally we use more milk that we would for ourselves as this makes the final dish a softer consistency, mix in the pepper and parsley
Heat butter or oil in a small frying pan over a low heat
Add the mushrooms and tomato into the pan and cook until soft (about 3-4 mins)
Turn the heat up a little and when the pan is hotter add in the eggs
Leave the eggs to cook like an omelette for about a minute or 2 before “smooshing” them around the pan to scramble them
Cook for another 5 or so minutes, you want the final mixture to be cooked but still quite wet
Leave to cool down and then serve, Evie loves pepper so we add a little more before serving
This is a really versatile recipe, depending on what else Evie has had to eat that day we add some cheese for an extra boost of calcium, about 15g of cheese or a mashed up sardine, full of excellent oils.
We have found it perfect for a mid week lunch or dinner; sometimes it feels really good to not be reaching for another pouch or jar. It’s super simple and quick.
Let us know what you think!