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  • -13 eggs whisked together
  • -1 zucchini- chopped small or shredded
  • -1/4 cup dill- chopped fine
  • -other optional veggies- chopped very small or shredded- tomatoes mushroom, broccoli, asparagus, green beans, cilantro
  • -1 clove of garlic minced or a dash of garlic powder sprinkled across
  • -casserole dish= 7x11 or similar


  • Preheat oven to 350 and grease the 12" casserole dish.
  • Mince/chop/grate veggies and layer them into the casserole dish.
  • Open and whisk 13 eggs in a bowl to make a nice big scramble.
  • Pour your whisked eggs on top of the veggies.The eggs should cover all the goodies below, or if not add more eggs.
  • Cook for approximately 35 minutes or until golden brown and puffed up. This might take 5-15 minutes longer depending on the size of your dish and the moisture level of the ingredients- just make sure the eggs have set. Serve warm.


I love this dish because I enjoy eating it too! It's great to make ahead and then cut, heat up, and serve a piece for breakfast.
For 6-9 months it's helpful to cut a big piece they can grasp and then smaller pieces for older babies.
Since there's no salt in this recipe, I use garlic and herbs to infuse more flavor into the dish. I started using plenty of garlic from the get-go so my son loves it and knock on wood it doesn't upset his belly, but do whatever you're comfortable with.