Rustle up this omelette for your little one. Suitable from 6 months, it’s a great first food to get weaning children familiar with new tastes and textures
Prep:5 mins
Serves 5 – 6
1 knob of butter1 tomato, deseeded and diced1 tsp dried oregano2-3 eggsapprox 30g grated cheddar cheese
STEP 1Melt half of the butter in a frying pan then add the tomato and oregano, cooking it for 2-3 minutes. Remove to a plate and wipe the frying pan clean.STEP 2Whisk the eggs together, melt the remaining butter in the frying pan then add the eggs.STEP 3Cook on a low heat, using a spatula to lift the sides up and allow the raw egg to escape out the sides (this gives you a fluffier omelette).STEP 4After 2 minutes place the tomato and cheese across half of the omelette. Cook for a further minute then remove from the heat. Flip the free half of the omelette over the tomato and cheese half.STEP 5Cut into fingers for baby to serve themselves.
