Omelette pots recipe
Your baby will love tucking into these little pots of cheesy veg omelettes, served with potatoes and green beans. They can be a great lunch to whip up for the whole family too. For over-5s, simply swap to reduced-fat hard cheese.
Age: 12 months and older
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
- 4 small new potatoes (1 portion)
- 2 tbsp trimmed green beans (40g)
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 2 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.
While the omelette pots 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 pots to cool for 5 minutes before removing from the tin. Then slice and serve as a finger food, with potatoes and green beans. Cover or wrap the remaining popover and refrigerate for the next day.
Serve with a couple of halved mini tomatoes on the side or add extra veg such as spinach to the egg mixture before cooking.
