Scrambled Eggs with Avocado and Sweet Potato

1.Preheat the oven to 400°F (200°C).

2.Peel and dice the sweet potato into small cubes.

3.Toss the sweet potato cubes in a bowl with 1 tsp of olive oil, a pinch of salt, and a pinch of black pepper.

4.Spread the sweet potato cubes on a baking sheet and roast in the preheated oven for about 15 minutes, or until tender.

5.While the sweet potato is roasting, crack the egg into a bowl and whisk it with a tiny splash of water until well blended.

6.Heat a non-stick skillet over medium-low heat and pour the whisked egg into the skillet.

7.Cook the egg gently, stirring constantly, until fully cooked and scrambled (about 3-4 minutes).

8.Remove the scrambled eggs from the skillet and let them cool slightly.

9.Cut the avocado in half, remove the pit, and scoop out the flesh. Mash it with a fork in a small bowl.

10.Serve the scrambled eggs with the mashed avocado on top and the roasted sweet potato cubes on the side. Allow to cool to a safe temperature before serving to your baby.