Omelette muffins recipe
Your baby will love feeding themselves these little pots of cheesy veg omelettes, served with potatoes and green beans. They're a great lunch for the rest of the family too!
Age: 10 to 12 months
Prep: 10 mins
Cook: 20 mins
Portions: 2
Ingredients
- ½ tsp vegetable oil
- ½ small onion, peeled (approx. 30g)
- 20g full fat hard cheese
- 30g frozen peas
- pinch of mixed herbs
- 1 large egg (approx. 60g)
- Sprinkle of black pepper (optional)
- 1 tsp water
- 1 new potato (approx. 40g)
- 25g trimmed green beans (approx. 8)
Method
Preheat the oven to 180C, 160C fan, gas mark 4. Very lightly grease the holes of a muffin tin with vegetable oil.
Finely chop the onion and divide equally between the two muffin tin holes. Put in the oven for 5 minutes.
Put the peas into a bowl and add the grated cheese and herbs. Add the eggs, black pepper and water to the bowl, and mix with a fork.
Remove the muffin tin from the oven, divide the mixture between the holes and gently stir. Return to the oven for 15 minutes or until golden brown on the top.
Whilst the omelette muffins are cooking add the new potatoes to a saucepan of water, bring to the boil, and cook for 5 minutes. Add the green beans to the pan then cook for a further 5 minutes until potatoes and beans are soft.
Allow the omelette muffins to cool for 5 minutes before removing from the tin. Chop or mince the omelettes to the desired consistency, or slice and serve as a finger food. Serve with potatoes and green beans. Cover or wrap the remaining portions and refrigerate for the next day.
Swap the green beans for other vegetables you have at home such as courgette or broccoli fingers, frozen mixed veg or pepper strips.
