Spinach Omelette Fingers
These Spinach Omelette Fingers are quick to make, full of the goodness of eggs and vegetables and are easy for your baby to pick up and self feed.
Eggs are a great breakfast for babies, they can be served as three ingredient banana pancakes, eggy bread, or mini egg muffins.
Ingredients you will need
Ingredient Notes, Substitutes, & Alternatives
- Butter: The butter can be substituted for any oil.
- Spinach and capsicum: The vegetables can be substituted for what you have in your fridge including: finely sliced or grated: mushrooms, zucchini, onions, cauliflower, broccoli, asparagus, sweet potato, pumpkin, potato or fresh herbs such as basil, chives or parsley.
- Water: Using a little water in an omelette makes a fluffier omelette. The water creates steam which is released during cooking giving a light fluffy texture.
Spinach Omelette Fingers Step-by-step instructions
Below are illustrated step-by-step instructions to make my Spinach Omelette Fingers recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: In a small fry pan or skillet melt the butter over a medium heat. Add the spinach and capsicum, sauté until tender
Step two: While the vegetables are cooking, in a small bowl or jug whisk together the eggs and water.
Step three: Add the whisked eggs to the pan, swirl the pan so that the egg covers the base of the pan and the veggies.
Step four: Cover the pan with the lid for 1-2 minutes. Cooking until the eggs are just set.
Step five: Fold the omelette in half and cook for a further minute until the eggs are firm and the underside of the omelette is golden.
Step six: Remove from the pan and slice into fingers.
Serve and Enjoy!
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Tips & Tricks
Here is how you can make these Spinach Omelette Fingers perfectly every time!
- Left over omelette fingers can be stored in an airtight container in the fridge for up to 3 days. Omelettes do not freeze well.
- Try other vegetables to flavor your omelette fingers.
How To Make This Recipe Suitable For Baby-Led-Weaning
- These omelette fingers are part of my baby led weaning recipe collection they are suitable for baby led weaning.
- Ensure you cook the vegetables until very tender.
- Avoid using salt
If you tried this Spinach Omelette Fingers recipe please leave a star rating and let me know how you go in the comments below. I love hearing from you!
Spinach Omelette Fingers
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Ingredients
- 1 Tablespoon Butter
- 1 handful spinach leaves finely sliced
- ¼ capsicum deseeded and finely diced
- 2 eggs
- 1 Tablespoon water
Instructions
- In a small fry pan or skillet melt the butter over a medium heat.
- Add the spinach and capsicum, sauté until tender.
- While the vegetables are cooking, in a small bowl or jug whisk together the eggs and water.
- Add the whisked eggs to the pan, swirl the pan so that the egg covers the base of the pan and the veggies.
- Cover the pan with the lid for 1-2 minutes. Cooking until the eggs are just set.
- Fold the omelette in half and cook for a further minute until the eggs are firm and the underside of the omelette is golden.
- Remove from the pan and slice into fingers.
- Serve
Video
Notes
- Left over omelette fingers can be stored in an airtight container in the fridge for up to 3 days. Omelettes do not freeze well.
- Try other vegetables to flavor your omelette fingers.
- Butter: The butter can be substituted for any oil.
- Spinach and capsicum: The vegetables can be substituted for what you have in your fridge including: finely sliced or grated: mushrooms, zucchini, onions, cauliflower, broccoli, asparagus, sweet potato, pumpkin, potato or fresh herbs such as basil, chives or parsley.
- Water: Using a little water in an omelette makes a fluffier omelette. The water creates steam which is released during cooking giving a light fluffy texture.
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.