I owe the regular readers of this blog and friends who text/ call me for baby food ideas- the biggest apology. I’ve been telling a number of you about new recipes that I plan to post “this coming weekend” and dint make true of my promise. Put simply – I went through a phase where the recipe ideas flowed but I had a case of serious writer’s block. But this afternoon, I’ve made a promise to myself — block or no block, recipes I shall post.
Avocado’s are considered as among nature’s most perfect food. It is also on the list of ideal first foods that a lot of nutritionists recommend for babies as they’re high in good fats that help in the healthy development of your baby’s brain and central nervous system. They’re loaded with vitamins, contain important minerals such as potassium, calcium.
I introduced Keya to avocado’s in mashed form mixed with banana’s or steamed peaches at around 6 months of age. She loved the creamy texture but as she began to teeth, lost interest in it as she preferred food she could gum instead.
Let’s admit – although Avocado’s are packed with great stuff, its hard to tempt a curious toddler with its mild flavoured mash – at least that’s the challenge I have faced in the past few months. I started baking using avocado recently but have been trying to use it in something which was more routine – and then it hit me! The answer had been right before my eyes!
Mashed avocado in scrambled eggs or cheese omelette is AMAZING! I’ve made 2 versions of this recipe – one, adding the mashed cado’s into the whisked eggs before cooking – for a proper avocado omelette. Another, of topping a cheesy omelette with fresh avocado slices. Both are equally delicious with only real difference being that the incorporated cado omelette has a slight greenish tinge.
Feel free to stir mashed avocado or pre-made thawed avocado puree into scrambled eggs just as they begin to set… I’ve tried that too, but haven’t taken a photo of that yet. If you’re baby is under the age of 1 and you prefer to avoid the egg whites, just scrambled egg yolks and avocado will work just as well. Add a dollop of cream cheese (if available) and you’re good to go. For toddlers and older kids I’d even recommend adding a few spoonfuls of avocado puree into your pancake batter…yum!
Nutrition report: Great source of protein, calcium, multi-vitamins, potassium and iron.
BTW – Something is messed up with the wordpress text formatting … I am aware that some text appears larger than the rest and I have no idea why.. Please bear with me till I have it figured out and fixed. Thanks!
– 1 large Egg (or only egg yolk for babies under 1)
– 1/2 a mashed avocado (Mash remaining avocado with a squirt of lime juice and freeze. For 1 egg yolk use abt 2 tsp of avocado puree)
– 2 tsp of grated cheddar cheese / OR / 1-2 tbsp of cream cheese
– Pinch of cracked black pepper. Salt is optional (as we’re using cheese)
Method: (For Avocado Omelette)
1. Heat a non-stick pan. Drizzle a wee bit of oil and swirl it around a little.
2. While the pan heats, whisk the egg with a fork till light and fluffy. Stir in the mashed avocado and the cheese. Season with pepper.
3. Pour the egg-avocado-cheese mixture in the middle of the pan and allow it to spread out into an omelette. Cook on a medium heat till the top has set, flip and cook for a minute on the second side. DONE!
Method: (For Scrambled eggs with avocado)
1. Heat a non-stick pan on medium heat. Drizzle a dab of unsalted butter and swirl it around a little.
2. While the pan heats, whisk the egg with a fork till light and fluffy. Add the cheese and mix well.
3. Pour the egg mix into the centre of the melted butter (borrowing Ina Garten’s trick for fluffy scrambled eggs). Lower the heat and gently stir the eggs as they start to set.
4. Add the mashed/ pureed avocado into the pan jusssst as the egg mix starts to set. Stir gently to evenly distribute the avocado into the eggs. Turn off the heat once cooked. Season with black pepper and DONE! 🙂