Baked Mini-Omelettes

If there’s one thing I’d advise any new Mum to arm themselves with as they approach Weaning Time, its a silicone muffin tray, like this one:

Screen Shot 2016-09-30 at 15.01.52.png

And not just for muffins, either – one of the easiest snacks you can offer a weaning baby is a neat little baked omelette. Here’s Eva enjoying one at around 6 months:


These simple snacks are good for all sorts of reasons.. they’re quick, they shouldn’t present a choking hazard, they ain’t messy.. I could go on. So I will: they also use up leftovers and other odds and ends in a delicious way. Plus, they are easy for Baby to grasp and eat, as Eva illustrates above.

What ingredients grace your omelette is totally up to you, I’ll just offer up a simple recipe suitable for a newly weaned baby to get yer started:


Eggs x 4 (Clarence Court’s Burford Browns are super-yum, for the record!)

Handful Parsley, few leaves Basil or what ever soft, leafy herbs are to hand

1/2 x Large Onion

1/4 Red Pepper

1 x Garlic Clove

1/2 small carrot, fine grated

Handful Spinach

1 x Tablespoon Soft Cheese

Hey, no-one said I take good food-shots!


Preheat the over to 200ºc

Crack the eggs into a Pyrex Jug and whisk together with a fork. Add the soft cheese and whisk some more – don’t worry if it looks a bit lumpy!

Next, you can go one of two ways: either dice or blend up the ‘solid’ ingredients super-small, or leave them large enough that Baby can pick them out to examine and eat safely if needed (…if you are following Baby Led Weaning for example!). For the latter, I’d definitely advise long and thin, rather than big chunks!

Once that is done, it really couldn’t be simpler – just mix all the solid ingredients into the eggs, and pour the mixture into the silicone tray. How many omelettes you get depends on the tray; this makes me around 8 to 10

Whack it in the oven for 15 minutes, and you’re laughing (Our oven is a bit old and cranky, so turning the tray around halfway through gives a more even brownness).

And, once cooked, make sure you leave to cool, and check the temperature inside as well, before serving to your pride and joy with a flourish (…and, I like to imagine, in a cloche!).



If you want the omelette to even more super-delicious, try frying up the onion/garlic and pepper in some unsalted butter for a few mins to soften before adding to the egg mixture. I sometimes go berserk and start adding paprika, cumin, mild curry powder and other goodies at this stage too, though each to their own. She has even had them with a small amount of chilli powder.

For the record, I have tried freezing these and it can be done. They do go a bit soggy, but can be salvaged with careful application of kitchen roll once defrosted overnight! (I usually leave them sitting in a tupperware container on some, so the water is absorbed).

But they are definitely at their best fresh out of the oven, or chilled for the packed lunch box, soon after.

Happy Om-Nom-Nomming!

There are actually some omelettes here (in case you were distracted by the plate!)

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