-
5M Total Time
-
2M Prep Time
-
4 Ingredients
-
1 Servings
Groundbreaking research has found that early introduction of potential allergens like peanuts and eggs can actually reduce the chances of developing an allergy to that food. Once each potential allergen has been introduced and tolerated, it’s essential to continue offering these foods for sustained exposure. This Peanut Butter Egg Scramble is a simple way for little eaters to enjoy peanut butter and eggs.
Recommended for infants 4-6 months+.
Contains 2g Peanut protein and 3.3g Egg protein.
Sherry Coleman Collins, MS, RDN, LD
Directions
Preheat a small non-stick pan over medium-low heat. In a small bowl, scramble the egg white with the water and peanut butter.
Spritz the pan with a bit of oil spray and then add the egg and peanut butter mixture. Cook, stirring occasionally until mixture is cooked through and soft-crumbly, with no liquid remaining.
Ingredients
- 1 large egg white
- 1 Tbsp water
- 2 tsp peanut butter
- oil spray
Per serving:
- Calories 90
- Total Fat 5 g
- Saturated Fat 1 g
- Carbohydrate 2 g
- Dietary Fiber 0.5 g
- Protein 6 g
- Cholesterol 0 mg
- Sodium 55 mg
Protein
Grain
Fruit
Vegetable
DairyTo ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.