These are perfect from 6 months on. Great finger food for the days when you think that maybe your child will turn into a bread stick/rice cake or you need to take a packed lunch somewhere. It’s well worth the very small investment in some silicon muffin cases.
The yoghurt isn’t essential but it adds a really light flavour and a great texture (plus extra calcium & protein) so give it a go. I got the idea here, which, incidentally, is a great dinner for the family; I make a large one and save a slice for souper-baby the next day.
This makes four mini omelettes but is easy to adjust quantities.
2 heaped teaspoons natural yoghurt
filling of choice: grated cheese, tomatoes, spinach….
Preheat the oven to 180 deg C.
Beat the eggs in a small bowl then mix in the yoghurt.
Put some silicon muffin cases in a muffin tin and add your filling of choice – I like to do a couple of each in case one of the fillings is rejected! Pour the egg mixture onto the filling and if you’re making cheesy omelettes I suggest adding a bit more cheese on top of the egg. You might want to go easy on the cheese for very small babies as some cheese is quite salty.
Put the tray in the oven for around 15-20 minutes. Once cooked remove from the oven and take the cases out of the tin. Transport the omelettes in the cases and pop them out when it’s time to eat.
Simple and nutritious!