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Spanish Omelette (Span-'ish Omelette)

Super Healthy Spanish Omelette Baby Led Feeding a perfect baby lunch, little omelette with vegetables. Full recipe image for main recipe listing. Lunch ideas for baby led weaning, kid approved recipe full of vegetables and served with a side of sour cream.

A ‘Spanish inspired’ omelette that is packed with goodness and a great baby led weaning recipe.

We are huge fans of Spanish omelettes in our house. My little ones love them served with a side of veggies and I love it is just one of the quickest dinners ever! Spanish omelette is also a great baby led weaning recipe as it is super easy for little hands to manage.

This recipe is my take on the Spanish omelette I normally make, this time however it is packed with veggies, has a little slice of bread and a sprinkle of cheese on top. Delicious, easy and a perfectly complete lunch for your baby and family. If your little one has any problems looking at green spinach, then just blend it into the egg before pouring over the bread. It really helps to put your head at ease knowing that your baby has eaten lot’s of goodness!

This recipe is featured in the Dunnes Stores Baby & Toddler Event brochure. Check it out for lot’s more recipe and tips on getting your children eating veggies.

Spanish Omelette (Span-'ish Omelette)

Prep time

15 minutes

Cook time

10 minutes

Servings

2 adults + 2 children

Freeze me BLW Friendly Vegetarian Lunchbox Quick

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Ingredients

400g cooked baby potatoes roughly chopped
Rapeseed oil for frying
1 Spanish onion finely diced
2 cloves garlic crushed
6 slices wholegrain bread
Handful spinach finely chopped
6 eggs beaten
Pepper to season
50g cheddar cheese
Chives and sour cream to garnish

Method

  1. Pre-heat oven to 180ºC.
  2. Gently fry onions and garlic in a drizzle of rapeseed oil until soft.
  3. Lightly oil ramekins then cut 6 circles of bread into the same size as the ramekins and place into the bottom of each one.
  4. Equally divide the onions onto the bread top with the chopped spinach then cover with the cooked potato. Top each ramekin with egg and sprinkle over a little cheese.
  5. Bake for 25 minutes until set. Serve warm with a teaspoon of sour cream and finely chopped chives.

Recipe Notes

If your child doesn't like spinach, blend it with the egg before pouring into the ramekins and call them 'super hero omelettes'. It works EVERY time! :D

Baby Finger Foods BLW Recipes 12 Months+ BLW Recipes 6-9 Months BLW Recipes 9-12 Months Egg Recipes Lunch Lunchbox Winners Nut Free Potato Recipes Quiche Recipes Quick and Easy Recipes Recipes for Fussy Eaters Spinach Recipes Spring Recipes Summer Recipes Toddler Recipes Vegetable Recipes Vegetarian

Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.

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