Rainbow Omelette Strips
A soft, fully-cooked omelette laced with grated veg and cheese, rolled and sliced into colourful strips toddlers can pick up themselves. Five minutes from fridge to highchair tray, and a great way to use up odds and ends of veg.
Ingredients
- 2 large eggs
- 2 tbsp grated carrot
- 2 tbsp grated courgette, squeezed dry
- 2 tbsp grated mild cheddar
- 1 tsp unsalted butter or olive oil
Method
- Beat the eggs with the grated carrot, courgette and cheese.
- Melt the butter in a small non-stick pan over a medium-low heat and pour in the egg mixture, tilting to coat the base.
- Cook gently until completely set on top with no runny egg — flip for the final minute to be sure it is cooked through.
- Slide onto a board, cool to warm, roll into a cigar and slice into strips.
Chef's note: Eggs for toddlers should always be cooked until firm unless they carry the British Lion stamp (and even then, fully cooked is the easy default for this recipe). No added salt — the cheddar carries the flavour. Add finely chopped spinach or sweetcorn for extra colours in the rainbow.
Nutrition per serving
130kcal
9gprotein
3gcarbs
9gfat
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