I absolutely love zucchini, and in the summertime, I’m always looking for ways to use it in my cooking. Zucchini is incredibly versatile, and because of its mild flavor it can be used with many different ingredients and flavors.
One of the simplest ways to use it is to throw it in with some eggs! I love to add a little spinach for some added nutrition and adding some parmesan cheese just brings it all together into a delicious scramble. It’s a quick meal to make for yourself or for your family.
For Littles
This scramble is the perfect thing to serve to your littles! Not only is it an easy dish to digest (especially important for babies), but when you add in the protein from the eggs and vitamins from the veggies you’ve got a quick, easy, and incredibly healthy dish for your little one.
My 13-month-old absolutely loves this scramble…she’s always been obsessed with scrambled eggs (and cheese) and I think the added veggies here are so mild she doesn’t even notice the difference. You can serve this to your babies 8 months+!
This is how I serve to my 13 month old:
How To
While the veggies cook, scramble the eggs in a bowl.
Then pour in the eggs and let cook and then starting folding. Add Parmesan cheese and fold again.
Serve right away!
Zucchini, Spinach and Parmesan Egg Scramble
Course: Breakfast, For Toddlers, Healthy, Lunch, Recipes, Summer2
servings5
minutes8
minutesIngredients
1 tablespoon butter
1/2 cup minced zucchini
1/2 cup torn up spinach
2 tablespoons Parmesan cheese
3 whole eggs
2 tablespoons whole milk
1 teaspoon salt
1/4 teaspoon black pepper
Directions
- Start melting the butter in a medium sized saucepan over medium heat. While that’s heating up you can start mincing the zucchini and tearing the spinach
- Once the butter is melted and hot, throw in the zucchini. Stir and let cook for 4-5 minutes until the zucchini is soft.
- While the zucchini is cooking, crack your eggs in a bowl, add the milk, salt and pepper. Whisk for a couple minutes until the whites and yolks are completely combined.
- Once the zucchini is soft, add in the torn spinach and sauté for another minute with the zucchini.
- Add in the eggs and let eggs cook for 2 minutes before you start folding the eggs. After 2 minutes, start folding your eggs until all the liquid egg has cooked.
- Add in the Parmesan cheese and fold one more time
- Take it off the heat and serve right away, topping it with more Parmesan cheese. Enjoy!:)
