Sweet Potato and Pear Scrambled Eggs

The first time I served our youngest daughter scrambled eggs, she didn't eat them.  I just prepared them in a skillet with no added purees or seasonings.  Today, I added cubed sweet potatoes, pear puree, and cinnamon.  She wanted more! What a difference a little flavor makes... even to wee ones.

To make presentation fun, I served the scrambled eggs in the Red Riding Hood themed Lock N Lock Bebe bowl. With little handles on either side, it is perfect for her to hold by herself.  I refrigerated the remaining scrambled eggs in the Lock N Lock Boroseal square glass container.  It is perfect for reheating the leftovers as it is microwave and oven safe.

Sweet Potato and Pear Scrambled Eggs
Serves 3

3 eggs, lightly whisked
1/3 cup cubed frozen sweet potatoes
2 tablespoons prepared pear puree
1 tablespoon shredded cheddar cheese
1/2 teaspoon cinnamon

In a medium nonstick skillet over medium heat, lightly coated with cooking spray, saute the frozen sweet potato cubes until warm, approximately 2 minutes.  Sprinkle with cinnamon.  Toss to coat.  Add the eggs and pear puree. Stir.  Cook until the eggs are soft set, approximately 2 minutes.  Sprinkle with cheese.  Stir to combine and cook until eggs are done.