John Myers
Ingredients for 2 servings:
- 6 eggs
- 2 carrots
- ½ zucchini
- 1 tbsp parsley, chopped
- some rapeseed oil
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes
Baby-led weaning (BLW), without salt, from about 8 months, tastes good for the whole family
Heat a pan with a little rapeseed oil. Grate the carrots and cook in the hot pan (do not fry). Grate the zucchini and squeeze the liquid well with your hands. Add the zucchini to the pan with the carrots and cook. Whisk together 4 whole eggs and 2 egg yolks (egg yolks are a good source of iron). Mix the chopped parsley with the egg. Distribute the vegetables evenly in the pan and crack the eggs over them. Cover and cook everything over medium heat until set and lightly brown. Once the egg is set, turn it over and cook the other side until the egg is fully cooked.
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