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Side Shot of a Stack of 4 Omelette Fingers on Baby Bunny Plate

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.
Course Breakfast, Dinner, Lunch
Cuisine Western
Keyword baby omelette, Omelette Fingers
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Calories 133kcal


  • Small Skillet (around 20cm/8") Non-stick or well-seasoned cast-iron skillet works best


  • 2 Eggs
  • 1 tbsp Milk
  • 4 Basil leaves finely chopped
  • tbsp Cheddar cheese grated
  • ½ Tomato deseeded and finely chopped
  • 3g / 1tsp Butter


  • 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. 


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