Kids Egg and Veggie Pasta
ContinentalKidsDesi eggsEasy
Soft pasta tossed with scrambled egg, peas, carrots and corn in a mild butter sauce — a colourful kids' dinner.
Prep time10 min
Cook time15 min
Total time25 min
Servings4
Ingredients
- 200 g small pasta (penne or macaroni)
- 3 eggs, beaten
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp grated cheese
Method
- Boil the pasta in salted water until soft, then drain.
- Melt the butter in a pan and cook the mixed vegetables for 3 minutes.
- Pour in the beaten eggs and stir gently until they are just set.
- Add the pasta and toss everything together. Season with salt and pepper.
- Sprinkle with cheese and serve warm.
Nutrition — estimated per serving
Calories (estimate)320 kcal
Protein (estimate)15 g
Fat (estimate)13 g
Carbs (estimate)40 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Use small pasta shapes that are easy for children to eat with a spoon. Food safety: cook the eggs until fully set. Allergens: contains egg, milk (butter, cheese) and wheat (pasta). Substitute: use any small pasta shape, or add diced chicken for extra protein. Nutrition figures are estimates.