Foods There are many ways to eat eggs, but few of them qualify as a childhood favorite breakfast like scrambled eggs. Fluffy and soft, scrambled eggs will make my kiddos happy any day—and I’m quite the fan of them, too. Even though they’re technically a breakfast, they’ll do for lunch or dinner, too.
These scrambled eggs boast a healthy brain food as their secret ingredient: carrots.
As a mom I’m always looking for new ways to sneak veggies into my kids’ meals. While they do enjoy raw veggies, cooked ones can be a different story. So when they aren’t looking, I sneak them in. Carrots in mac ‘n cheese, sweet potatoes in chocolate pudding, turnip greens in quiche—I’m always up for the challenge. My kiddos usually can’t tell, but every once in a while they sense something is different and pepper me with questions:
“What’s in this, Mom?”
“Is it peppers?”
“Is it sweet potatoes?”
But they couldn’t guess that I’d thrown a few juicy, sweet carrots in their scrambled eggs! Win for mom. 🙂
There are a few reasons I chose to sneak carrots into this dish. First of all, I always have them on hand. My kids are carrot fiends, snacking on them coined, sliced into spears, or “like a rabbit” (i.e. whole). We regularly go through 25 pound bags of organic carrots. Yes, 25 pounds. Those bags usually come with questions like: “Do you own a juice shop?” or “Do you have horses?”
Nope, no horses. Just five hungry kids!
I’m glad my kiddos love carrots, since they’re not only bursting with flavor, but also with amazing nutrients!
We’ve probably all heard that carrots are good for your eyes due to their high vitamin A content in the form of beta carotene, but did you know that carrots also have high levels of luteolin, a compound which has been shown to reduce inflammation in the brain? As we age, our brain’s immune cells tend to produce more inflammatory molecules. This contributes to memory problems. Luteolin helps to stop the release of inflammatory molecules in the brain.
Besides these amazing brain-boosting properties, carrots are also rich in folic acid, vitamin B-6, thiamin, pantothenic acid, vitamin K1, vitamin C, calcium, and the cancer-fighting antioxidant: falcarinol.
Though my kids love to eat their carrots raw, some research has shown that cooking carrots increases the levels of beta-carotene and phenolic acids, making cooked carrots actually healthier than raw carrots! So go ahead, sneak those carrots in!
Scrambled Eggs (with a Secret Ingredient)
Ingredients
- 10 eggs
- 2 carrots
- 1 clove garlic
- 1/4 cup sour cream or plain yogurt
- 1 teaspoon salt
- dash pepper
- 1 teaspoon parsley
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/2-1 cup shredded cheddar optional
Instructions
- Preheat greased skillet over medium heat.
- Roughly chop the carrot and place in the blender with the remainder of the veggies.
- Pulse until small chunks remain.
- Add the eggs and sour cream and puree.
- Pour into the skillet and add herbs and cheese.
- Cook until eggs are desired cooked-ness, stirring frequently to prevent burning.
Nutrition
What are some of your favorite ways to hide veggies?
Need some more tasty, kid-friendly breakfast ideas?
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Hi Raia,
What a tasty way to make scrambled eggs especially adding the yogurt & carrots. I going to try this. Thanks for sharing all the valuable health benefits of carrots.Thanks for sharing on Real Food Fridays. Pinned & tweeted.
Glad to share, Marla! It’s definitely a tasty way to sneak in extra veggies! 🙂 Thanks so much for stopping by and sharing. 🙂
What a clever idea! Thanks for sharing. Will definitely have to give this a try.
Glad to share! I hope you enjoy them, Dori! 🙂
I love how fluffy these are! I LOVE the sour cream addition, and the carrots too. They look great.
Thanks, Emily! My kids are fans of sour cream in everything. 😉
I have sneaked veggies into a lot of foods over the years, but I hadn’t considered doing this! What a great idea. It would be a good way to incorporate some veggies into a brinner (breakfast for dinner) meal for us.
Thanks, Jamie! My kids love it, I hope yours do too. 🙂
These look and sound incredible! Can’t wait to try them!
Thanks, Elle! 🙂 I hope you enjoy them!
I love eggs with secret ingredients. These sound great! Thank you for sharing at the Recipe Swap.
Glad to share, Kathy! Thanks so much for stopping by! 🙂
Such a clever way to get in those veggies!
Thanks, Sylvie! 🙂
I would never think to do this! I bet my kids would love it though. Can’t wait to try it.
I hope they enjoy it, Heather! Thanks so much for stopping by. 🙂
OMG! I am sooo going to make these. My girls love eggs. I bet they won’t be able to tell. Thank you!
Best,
Chrystal
I hope they enjoy them, Crystal! 🙂
I can’t wait to try this out on my kids! I’m always trying to sneak something good into their bodies — this is next on my list!
~jules
gfJules.com
I hope you all enjoy it, Jules! 🙂
I’m loving this idea of sneaking in carrots! The sweetness of the carrots is another thing I bet my little guy would enjoy. 🙂 Thanks for stopping by and sharing this recipe with us – you’re featured this week on Five Friday Finds! I’m looking forward to checking out your recipe this week. 🙂
Thanks so much, CJ! I hope you enjoy the scrambled eggs!
I am an unapologetic veggie sneaker (its a texture thing for mine) These sound delicious. Thanks for sharing on Creative K Kids’ Tasty Tuesdays link up. Hope to see you back next week.
Haha! Glad to know I’m not the only one. 😉 Thanks for stopping by, Audrey!
I never would’ve guessed carrots were the secret ingredient. Brilliant!!
Thanks, Steph! 🙂
I never thought of sneaking veggie’s into everyday meals like scrambled eggs! Such a great idea! Thanks for linking up at Welcome Home Wednesdays this week… can’t wait to see what you have for us tomorrow!
Glad to share, Betsy! Thanks so much for stopping by!
Who would know, what a great surprise! Thanks so much for sharing with Full Plate Thursday, and hope you have a great day.
Come Back Soon!
Miz Helen
Haha! Glad you approve. 😉 I’m always glad to share at your party, Helen! Thanks so much for stopping by! 🙂
Just made these for myself in a single serving to test it out. I used 2 eggs, and two tbsp of sour cream, an a half carrot. I forgot to scale down the garlic, and salt, so those flavors were too strong! Despite that, I really liked it, and will make it again.
Don’t know if my kids will go for orange colored scrambled eggs, but I was thinking I could call them ‘Halloween eggs” in honor of October, and that might help 🙂
Thanks for the recipe! Definately trying to incorporate more veggies at breakfast!
Well, at least all that garlic is good for your immune system! Haha. 🙂 I’m glad you liked it anyway and I hope your kids do, too. Thanks so much for letting me know, Amber!