Egg-cellent Egg Scramble for Bub

This recipe was inspired by true events in Brisbane, Australia in June of 2018.

​Dramatic opening- did I grab your attention? All jokes aside, true story! My husband was away and it had been a full on afternoon. My daughter and I walked in the door at 5pm and I had zero food prepped. How unlike me! It was bub's dinner time and she was HANGRY.

This is what I threw together and it was a huge hit. She was obsessed (maybe you saw my Insta Story?) The best part about this recipe is that you can tuck it away to make for breakfast, lunch OR dinner #yasmama. It's loaded with protein, fibre, good fats, healthy bacteria and has anti-inflammatory properties from the spice, turmeric. 

Egg-cellent Egg Scramble
Bub 8+ months 

Ingredients 
2 organic eggs
1 large white mushroom with stem, (or 1 small portobello) chopped 
1 small zucchini, grated 
Turmeric powder 
​1 heaped tablespoon of natural greek yogurt 
1/4 of an avocado

Method

1. ​Place a small pan on low/medium heat
2. Crack your eggs into a bowl and whisk. Set aside. 
3. Chop up your mushroom. 
4. Wash zucchini and grate it. Squeeze the excess moisture out using your hands or a clean towel.
5. Place a knob of butter (ghee, or coconut oil, whatesvs) into the pan and then add the grated zucchini. Sauté for 2-3 minute to help evaporate the excess moisture from the zucchini.
6. Add the mushrooms and cook for another 2 minutes, then pour in your whisked eggs 
7. Sprinkle in turmeric powder. I didn't measure, but would guess I used roughly a 1/4 of a teaspoon.
8. Once eggs are no longer translucent and cooked through, add to your desired plate or bowl. 
9. Add a dollop of yogurt (for dairy free I recommend COYO). I added a little extra turmeric powder to make it look pretty, but obviously that is NOT necessary. I served these eggs with a side of avocado for some finger food fun and it was more than enough food for my 14 month old.

* Always be mindful about the size of the food you are giving to your bub to avoid choking hazards 

EMK x