12–18 months
Vegetable omelette squares
BreakfastPrep 8 minCook 10 minPortions: 3
Ingredients
- 2 eggs
- 3 tablespoons of finely grated courgette
- 2 tablespoons of finely grated carrot
Method
- Squeeze the grated vegetables in your hand and pour off the excess liquid.
- Beat the eggs and stir the vegetables through; add no salt.
- Heat a non-stick pan over a low heat and spread the mixture out.
- Cook until both the white and the yolk are completely solid, with no runny centre.
- Slide it onto a plate and cut it into small squares your child can hold and bite; serve once warm.
Texture
A square firm enough to hold but soft enough to squash with gums, with no rubbery, hardened edge.
Serving
Put one or two squares down at a time and let your child pick them up.
Preparing for choking safety
The egg must be fully cooked; lightly cooked egg is never served. The squares are not cut so large that they fill the mouth, and any hardened edge is trimmed off.
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.