Steamed Veggie Egg Muffins

Ingredients

• 1 egg
• 2 tablespoons carrot (finely grated)
• 2 tablespoons zucchini / courgette / marrow (finely grated)
• To serve (optional): ripe avocado, cut into wedges

Method

1. 01

   Wash, peel and finely grate the carrot and zucchini.

2. 02

   Squeeze the grated zucchini in your hands or a clean cloth to remove excess water.

3. 03

   Crack the egg into a bowl and whisk well.

4. 04

   Add the grated vegetables and mix until combined.

5. 05

   Divide the mixture between small silicone muffin cups.

6. 06

   Place the cups in a steamer over boiling water, cover and steam for about 15 minutes, until the egg is fully cooked and set in the centre.

7. 07

   Let cool, then pop the muffins out of the cups. Serve with soft avocado slices if you like.

How to offer

Makes 4–5 mini muffins. Offer one or two whole muffins or halves on the tray — from 9 months they are easy to grab and soft enough to gum. Break one open first: the centre must be fully set with no runny egg. Egg is a common allergen, so offer it on its own a few times before mixing it into recipes. No salt needed. Always supervise baby during mealtime.

Storage

Refrigerate in an airtight container for up to 3 days. Freeze individually for up to 1 month. Warm through and check the temperature before serving.

Nutrition note

Excellent supply of polyunsaturated fatty acids and protein (healthy fat). include selenium, zinc, and iron as well as folate, vitamins A, D, E, and K, and vitamins B and K. Choline, a vital component that affects a healthy metabolism, neurological system, and muscle action, is also found It's okay for kids to eat eggs every day. Eggs are a wholesome, adaptable food that is frequently inexpensive and readily available.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer