Here’s my little invention: adding baby oatmeal to scrambled egg. It came about when Hannah started to get bored with having oatmeal cereal + fruit for breakfast. In order not to let the remaining oatmeal go to waste, this is one good way of incorporating the goodness of oatmeal in other dishes. This oatmeal scrambled egg tasted surprisingly good. The fragrance of oatmeal complemented well with the egginess.
Ingredients (see first photo)
- egg (1)
- oatmeal (2 tbsp) – I used Healthy Times’
- fresh / formula / UHT milk (2 tbsp)
- soy sauce (1/2 tsp)
- white ground pepper (slight dash)
- olive oil (1 tsp)
Method
1) Beat the egg with all other ingredients (except the olive oil) well.
2) Heat up the oil in a small heated frying pan in medium heat.
3) Pour in the egg mixture and stir periodically for the scrambled effect. Although the runny version is nicer, I cook the egg slightly longer to lower the risk of salmonella poisoning.
4) Serve warm. (Some parts of the egg can be rather hot. So be cautious when feeding your little one.)
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