Small Skillet (around 20cm/8") Non-stick or well-seasoned cast-iron skillet works best
4Basil leavesfinely chopped
1½tbsp Cheddar cheesegrated
½Tomatodeseeded and finely chopped
3g / 1tspButter
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.
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.