Annabel Karmel's country style scramble

Country style scramble
  • Serves: 4
  • Prep: 10 mins
  • Cook: 20 mins

Here is a one-pan veggie-packed dish the whole family will love! Fully cooked eggs can sometimes end up a little rubbery making them harder to swallow for baby, so try serving this recipe with the eggs slightly runny.


  • 2 tbsp sunflower oil
  • 1 onion, chopped
  • ½ red pepper, de-seeded and diced
  • 1 medium potato, peeled and diced
  • 1 clove garlic, crushed
  • 100g button mushrooms, quartered
  • 1 tomato, de-seeded and diced
  • 5 large British Lion eggs
  • 75ml double cream
  • 25g Parmesan cheese, grated
  • 2 tbsp chives, chopped


  1. Heat the oil in a large deep frying pan.
  2. Add the onion, pepper and potato and fry over a high heat for 1 to 2 minutes.
  3. Add the garlic and fry for a further 15-20 seconds.
  4. Cover with a lid and gently cook over a medium heat for 12 minutes until the potato is just cooked. Add the button mushrooms and fry for 2 minutes.
  5. Beat the eggs with the cream and Parmesan. Add to the pan along with the diced tomato.
  6. Stir over the heat for 2 to 3 minutes or until the eggs have scrambled.
  7. Sprinkle with the chopped chives and then serve.

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3.5 / 5 rating (10 votes)