12–18 months
Spinach with egg
Main mealPrep 12 minCook 14 minPortions: 3
Ingredients
- 3 handfuls of fresh spinach leaves
- 2 eggs
- 1 teaspoon of olive oil
Method
- Wash the spinach thoroughly so no grit is left and pull off the coarse stems.
- Chop the leaves finely.
- Cook with the olive oil over a low heat until the leaves are fully wilted and soft; add no salt.
- Beat the eggs, pour them over and stir until both the white and the yolk are completely solid.
- Break it into small pieces with a fork and serve once warm.
Texture
Small soft pieces, with no runny egg and no strands of spinach leaf left.
Serving
Serve warm and let your child try eating it with a fork.
Preparing for choking safety
Spinach is never given raw; the leaves are chopped fine and fully cooked, or strands gather in the mouth. Both the white and the yolk must be solid, and it is not served in large pieces.
Key nutrients
ProteinCholineVitamin B12Vitamin D
Storage
Serve as soon as it is made. If you want to keep what is left over, refrigerate it and use it within 2 days. Throw away a half-eaten portion rather than storing or reheating it.
Safety
Your child should be sitting upright and someone should stay with them while they eat. No salt or sugar is added to these recipes; honey is not given before one year. Their back teeth may not be through yet, so every piece must be soft enough to squash with gums and cut to a safe size. Children do not all manage the same texture at the same age — follow your child's pace rather than pushing. If your child has an allergy, eczema, or a family history of allergy, talk to your GP or health visitor before introducing new foods. Introduce foods that can trigger an allergic reaction one at a time and in small amounts, so you can spot any reaction.
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Recipes are a suggestion; they do not replace breast milk, formula, or your child's own feeding plan. If there is an allergy or a specific dietary situation, speak with a health professional.