These are one of my go to dishes for a really quick and healthy lunch or tea. They also freeze really well so are super handy to grab on your way out or when you’ve ran out of other ideas. They’re one of those ‘whatever you have in the fridge’ sort of dish. They’re easy for your baby to hold and soft enough for them to gum.
- 2 Eggs
- 25g Grated cheese
- Then literally whatever you want to add. I’ve made them with spring onions, chopped cherry tomatoes, sweetcorn, peas, peppers, ham etc. You want the mixture to be quite eggy so that they don’t fall apart so don’t over do the ingredients.
Pre-heat your oven to 180 and grease a muffin tray with a bit of butter or oil. The silicone type are fab as you don’t even need to grease them and you can pop your mini omelettes out easily.
Beat the eggs together
Add the rest of your chopped ingredients and mix.
Spoon your mixture into the muffin tray. Fill them about half way, they puff up quite a bit in the oven.
Bake for 10 – 15 mins or until cooked through.
*You’re advised to introduce eggs after 6 months and on it’s own to eliminate allergies.