Healthy Cheese and Veggie Omelette Muffins

These healthy little breakfast bites are great for the January diet or generally for a quick, healthy and nutritious breakfast on the run. They're fab for little ones, my girls are big fans, and they're also good as a weaning finger food for tots.

The recipe below is only for four muffins, but if you're into food prep, you could bulk cook and re-heat when you want - each eggy muffin is approximately 83 calories (MyFitnessPal). 

They're so easy that aside from putting into the oven - my two girls prepared them themselves this morning (they're four and almost two) so if you are challenged in the kitchen, these are a great starting point.

You can also add whichever vegetables you either have to hand or are your kids' preference - mine love broccoli, peppers and sweetcorn, but you could use any type of vegetable leaf here too, peas or anything you like.

Healthy Cheese and Veggie Omelette Muffins

Here's how: 

• x2 large eggs
• Splash of milk (about 50ml)
• 25g Cheddar
• !/2 red pepper
• Handful cooked broccoli florrets
• Salt & pepper, to taste

Pre-heat the oven to 200 degrees and line a muffin or cake tin with x4 muffin cases.

If you need to cook the broccoli, do so, and rough chop into small, bite-sized pieces and set aside. Chop the pepper into small pieces too and set aside.

Now in a jug, crack the two eggs, add the splash of milk and season to taste, then mix well and add the grated cheese, cooked broccoli and the pepper pieces. 

Healthy Cheese and Veggie Omelette Muffins

Pour into the four muffin cases and place into the oven to bake for 20-25 minutes or until firm and muffin-like. Enjoy! 

Baby Bites Mushroom and Cheese Omelette

Omelettes are such a quick and easy meal and the egg provides a great source of protein for baby. What's more they can be served with berries or fruit sticks as I have done for breakfast or brunch or with a side salad such as cucumber, tomatoes, radishes and lettuce for lunch or dinner.

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. 

Here's how:

• 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.