Use this super simple technique to make a nutritious Baby Omelette for your little one. This works as a baby-led weaning food or a finger food, either plain or with add-ins. It’s so versatile!
Soon after my babies started solids, eggs became a weekly staple for easy, nutritious meals they could easily eat. After researching when baby can have eggs, I made a lot of hard-cooked egg yolk puree spread on toast sticks or served on a spoon. And these baby omelettes.
I love this super simple approach to serving eggs to a baby because the method is similar to making a regular omelette. It’s versatile since you can add cheese, cooked veggies, or cooked meat to the inside. And you can serve it as a baby-led weaning food soon after they start solids at 6 months or as a finger food when babies develop their pincer grasp around 9 months.
This works as a baby breakfast idea, an easy baby snack, or a meal component for any other time of the day. You need only one egg to make this nutritious baby meal idea that boasts beneficial fats and protein. And it cooks incredibly quickly and has a soft texture that is easy for baby to eat.
(You may like more baby-led weaning breakfasts, baby pancakes, and my favorite Oatmeal Cups.)
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Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make this Baby Omelette so you know what to pick up from the store or have ready.
- Butter (or olive oil): You need a little butter or olive oil to grease your pan to help ensure the omelette doesn’t stick to the pan. I usually use unsalted butter.
- Egg: You can use one egg of any type in this recipe.
- Shredded cheese, cooked minced broccoli, cooked roasted sweet potato or other cooked veggies: These are optional as desired. Just be sure that any optional add-ins are soft, minced or shredded, and easy for baby to chew.
Step-by-Step Instructions
Here’s a preview of how to make this Baby Omelette so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Crack the egg into a small bowl and whisk with a fork.
Step 2. Add the egg mixture to the pan, tilting the pan so the egg coats the bottom of the pan in a very thin layer.
Step 3. Add any toppings to one side of the omelette in a thin layer.
Step 4. Use a silicone spatula to fold over. Fold over again to make a triangle.
Frequently Asked Questions
I prefer to cook eggs in a nonstick pan over very low heat, as in the lowest setting my stovetop will go to. This works better to me, especially instead of medium heat, because the egg cooks more gently and reduces the chances it may be overcooked.
You can slice it into finger-size strips to serve as a baby-led weaning food or cut it into tiny pieces to serve as a finger food to a baby who can pick up small pieces of food with their fingers, which usually happens around 9 months.
You can make hard-boiled eggs, then mash the yolk (once cooled) very smooth with a few drops of water. Or you can try eggs as a baby-led weaning food by offering a strip of a baby omelette as a baby-led weaning style food.
How to Store
Store leftover Baby Omelette in an airtight container or in a baby food storage container in the fridge. Serve at room temperature or warmed very slightly.
Best Tips for Success
- Serve in strips as a baby-led weaning food or cut into small pieces to serve as a finger food for baby.
- Add cooked, minced vegetables such as broccoli, bell pepper, sweet potatoes, mushrooms, or spinach.
- Add shredded cheese such as cheddar cheese, mozzarella cheese, or other desired cheese.
- You can add freshly minced herbs, too.
- Add a small amount of cooked and crumbled sausage, chicken, or tofu if desired.
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Add the butter or oil to a small nonstick pan or cast iron pan over low heat. Tilt the pan to coat it with the butter or oil.
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Crack the egg into a small bowl and beat with a fork for about 30 seconds.
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Add the egg to the pan, tilting the pan so the egg coats the bottom of the pan in a very thin layer. It will cook very quickly, usually in 2 minutes. Look for the top of the egg to appear matte and cooked.
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Add any toppings to one side of the omelette in a thin layer.
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Use a silicone spatula to fold over the plain side onto the side with the toppings. Fold over again to make a triangle.
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Remove from the pan, then cut into strips to serve as a baby-led weaning food or into little pieces to serve as a finger food.
- Store leftover baby omelette in an airtight container in the fridge.
- Serve in strips as a baby-led weaning food or cut into small pieces to serve as a finger food.
- Add cooked, minced vegetables such as broccoli, bell pepper, sweet potatoes, mushrooms, or spinach.
- Add shredded cheese such as cheddar cheese, mozzarella cheese, or other desired cheese.
- Add a small amount of cooked and crumbled sausage, chicken, or tofu if desired.
Calories: 99kcal, Carbohydrates: 0.3g, Protein: 6g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 174mg, Sodium: 63mg, Potassium: 62mg, Sugar: 0.2g, Vitamin A: 363IU, Calcium: 26mg, Iron: 1mg