Up until a year old you must make sure the egg is cooked right through (no runny bits) which is better whilst they are enjoying the finger food stage of weaning, as it helps the omelette to keep its’ shape.
You can use up lots of different ingredients but this cheese and mushroom variety is a favourite - I use two eggs and Bridget just has a quarter of the omelette whilst my partner has the rest.
- 1/2 tablespoon unsalted butter
- 2 medium eggs
- 3 mushrooms
- 25g hard cheese such as Cheddar, Red Leicester or Edam
- Black pepper
- Handful of washed berries (or salad if you prefer)
Firstly pop the butter into a non-stick pan and place on the lowest heat.
In a bowl crack the two eggs and beat gently with a fork.
Grate in the cheese and add a pinch of the black pepper.
Now wash and dry the mushrooms thoroughly and slice then add to the egg and stir through to try and evenly distribute.
Pour straight into the pan and allow to cook for 2-3 minutes or until the omelette has starts to take a more solid form on the bottom.
Use an egg slice to gently flip it over and cook for the same time on the other side.
Remove from the heat and cut off a quarter for your little one and place on a plate to cool a little. Add the berries or salad and once cooled serve to baby.