Chicken and Veggie Omelette

This recipe upgrades an omelette to include a tasty meat filling in a really simple way.  Our omelette recipe is adaptable, and can be created using any of our Little Meal Maker sauces. This recipe is suitable from around 7 to 9 months.

 

Ingredients

- 1 egg

- Baby's usual milk

- 10g grated carrot

-  10g grated courgette

-  2 tbsp rapseed or sunflower oil

- HiPP Organic Chicken puree

 

 

 

Method

1. Beat one egg in a small mixing bowl with a tablespoon of milk, the grated carrot and grated courgette.

2. Heat a small frying pan over a medium heat until hot then add 2 teaspoons of rapeseed or sunflower oil.

3. Pour the egg mixture into the pan and cook for a couple of minutes until the omelette is light brown on the bottom and set.

4.  Flip the omelette over for another minute or so until the egg is cooked on the other side.

5. Put the omelette on a plate and spread some of the HiPP organic chicken sauce over the omelette. Fold the omelette in half and then cut into small pieces that baby can manage.

6. Check the temperature before feeding.  Store the remaining contents jar of sauce in the refrigerator and use within 24 hours.