The Balanced Baby

...food and lifestyle recommendations for the bump and beyond
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Baked Spring Omelette

This baked spring omelette recipe is a great nutritional meal for your baby once they have started weaning. Give it a try. You can add whatever ingredients you have in your fridge that might work to mix it up.

bakedspringomelettereal

Baby-led weaning (BLW) has slightly passed me by. I’ve been a purée purist from the start. Since breastfeeding didn’t happen for us, I wanted to ensure Ajax got the best nutrition from four months old. The best way to do that was through a bottle (bone broth) and then spoon. But I can totally understand why some mothers wait a little longer and choose to BLW.

BLW is where babies are offered finger food from the start, slowly progressing to meals that the whole family can eat together. Advocates claim it is a more natural and enjoyable way to wean; and they are probably right!

I make Ajax four or five purées every week. It’s exhausting. It’s also true that baby’s hand-eye coordination is honed through learning to pick up tasty morsels; wrapping little fingers around food, and then delivering it to the mouth is a tricky (and messy) business.

So finally at 7 months, I have upped my finger food game. Although Ajax has been gnawing on carrot and celery sticks for some time, this baked spring omelette is the first proper meal he has fed himself. He loved it – and I got time to do the dishes while he slowly chewed. Give this baked spring omelette a try…

INGREDIENTS

  • 1 medium sweet potato, peeled and sliced into slim coin-sized pieces
  • 100g courgettes, sliced into moons or half moons, depending on their size
  • 2 tbsp coconut oil
  • 5 eggs
  • Half a cup of frozen or fresh peas, blanched and then drained
  • Chives, snipped

METHOD

Line your baking tin with unbleached parchment paper (or grease with coconut oil) and pre-heat your oven to 180 degrees.

Heat the coconut oil in a pan and cook the sweet potato for approximately 8 minutes on a very low heat, being careful not to burn it. Add the courgettes and cook for a further 2-3 minutes.

Whisk the eggs in a bowl and add the blanched peas and chives.

Line the base of your tin with the sweet potato/courgettes and then pour over the egg mixture.

Cook in the oven for 20-25 minutes.

Cut the baked spring omelette into squares and serve.

If you are reheating, fry lightly in a pan with a little more coconut oil or bone broth.

Note: Baked eggs will last three days in the fridge (sealed in a glass container). However, I would err on the side of caution with babies and keep it to no more than two.

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