Baby Omelette Fingers
A tasty omelette that is quick to make, easy for baby to hold and eat, and great for adding some extra vegetables.
Servings: 2
Calories: 133kcal
Equipment
- Small Skillet (around 20cm/8") Non-stick or well-seasoned cast-iron skillet works best
Ingredients
- 2 Eggs
- 1 tablespoon Milk
- 4 Basil leaves finely chopped
- 1½ tbsp Cheddar cheese grated
- ½ Tomato deseeded and finely chopped
- 3g / 1tsp Butter
Instructions
- In a small mixing bowl whisk together the eggs, milk and basil. Add the tomato and cheese and continue to mix.
- Melt butter, over medium heat, in a small frying pan. When it foams, add the egg mixture and swirl around the pan to cover the base.
- Wait 20 – 30 seconds, then use a rubber spatula to lift up the edge of the omelette. Tilt the pan to allow the egg to run off the surface under the omelette. Repeat 4-5 times around the edges of the omelette.
- Cover with a lid and cook for around 45 seconds or until the underside is lightly golden and the top is just set.
- Fold omelette in half, transfer to a chopping board and cut into baby-friendly fingers.
Video
Notes
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.
Nutrition
Calories: 133kcal | Carbohydrates: 2g | Protein: 9g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 151mg | Potassium: 157mg | Fiber: 1g | Sugar: 1g | Vitamin A: 711IU | Vitamin C: 4mg | Calcium: 119mg | Iron: 1mg