This simple omelet recipe for babies is super simple to make, incredibly nutritious, and easy for babies to grasp and eat. Increase the flavor and nutrition with endless filling options!
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
Eggs are without a doubt my favorite food for babies and toddlers since they are so nutritious (and easy for sleep-deprived mamas to whip up!). Sure, you can make scrambled eggs for your little one, but why not change things up with an easy baby omelet? This 3 ingredient omelet for babies is about as easy as it can get and perfect for little ones!
Read more: Why Eggs Are a Great First Food for Babies
Jump to:
Why You'll Love This Simple Baby Omelet
Omelets are perfect for babies in the finger food stage and BLW babies because:
- They're perfect for cutting into strips or 'fingers' that babies can easily grasp and bring to their mouths, plus the soft texture is great for little ones starting solids.
- They're so flexible for customizing the filling options.You can go as simple as shredded cheese, or get more adventurous with herbs, veggies, and more.
- They're super nutrient dense. Eggs are high in several critical nutrients that growing little ones need, including high quality protein, B vitamins, choline, vitamin D, and iron.
- They're so easy to make - no more difficult than making scrambled eggs!
Ingredients
For this super simple version, all you need is:
- An egg
- Milk (or even water)
- Shredded hard cheese, such as cheddar, swiss, or gouda
- Butter or oil for the skillet
Equipment: You'll also need a small skillet and a flexible spatula. I use an 8-inch nonstick skillet, but a well seasoned cast iron will work, too.
Filling Options
Once you get the hang of making a plain omelet, switch things up by mixing and matching these filling options. The variations are endless for new flavor experiences and more nutrients:
- Sautéd greens, such as spinach, kale or chard (try cooking them with garlic!)
- Cooked aromatic veggies, like onions or leeks
- Grated veggies, such as carrots, zucchini (or even apple!)
- Leftover cooked veggies, such as broccoli, peppers, mushrooms, corn or sweet potatoes.
- Beans or peas
- Chopped fresh herbs, such as basil, chives, or dill
- Any cheese you like, such a soft goat cheese, gruyere, or feta
Make sure any veggies/mix-ins are soft and chopped very finely or grated.
Step By Step Instructions
For the full printable recipe, scroll to the recipe card at the bottom of the page.
- Whisk the egg and milk together very well.
- Heat a small skillet over medium to medium-low heat. Add a small amount of butter or oil and swirl to coat the bottom of the skillet.
- Add the egg to the pan and let set without stirring. Cover and cook until 1-2 minutes, until the egg is not yet set on top.
- Before the egg is fully set, add grated cheese or any other toppings to the egg, spreading evenly in a thin layer.
- Carefully use a spatula to fold one side in half over the other side. Cover again and continue cooking for about 1 minute, until the inside is cooked through.
- Slide the omelet out of the pan and cut into finger-shaped strips. Make sure they're cool enough before serving to baby!
Tips and Ingredient Substitutions
- Use a lid to cover the omelet during cooking to help the top firm up before folding over. This will help the whole thing cook quickly so the bottom doesn't burn. If you notice the bottom is cooking too fast, move the pan off of the heat for a bit and cover to cook the top.
- Don't over-cook before flipping, or your fillings won't stick to the egg and the omelet might break down the middle. Add the cheese or fillings when the egg hasn't quite set and spread them evenly in a thin layer.
- Add eggs as needed to make a bigger omelet to share. Just keep the egg-to-milk ratio the same. Once you get past about 3 eggs, use a bigger pan.
- You can use half and half or cream in place of milk if needed.
- For dairy-free, you can use water in place of the milk and omit the cheese. Try using one of the other filling suggestions above!
- Feel free to add any seasonings you like to the egg mixture, such as pepper, salt (I'm not worried about a small amount for babies), turmeric, or paprika.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over low heat, or wrapped in a damp paper towel in the microwave for 15-20 seconds. You can also reheat in the air fryer on the lowest setting until just warmed through.
How To Serve Omelets To Babies 6 Months and Up
Omelets are great because you can cut them into perfect finger shapes that babies can easily pick up and self-feed. Cut omelet into strips the width and length of 1-2 adult fingers. Bonus: Pair with a fruit for extra vitamin C and a high-energy or fat food, like avocado!
For older babies or toddlers with a pincer grasp, you may choose to cut omelet into small bite-size pieces about the size of your fingernail. You can also offer utensils to practice with. Or you can continue offering in strips - I did it this way until my babies were at least 12 months old!
Track your baby's journey through starting solids! Get my 100 First Foods Checklist and Allergen Checklist Bundle today!
Simple Omelet for Baby
This simple omelet recipe for babies is super simple to make, incredibly nutritious, and easy for babies to grasp and eat. Increase the flavor and nutrition with endless filling options!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 baby omelet 1x
- Category: breakfast
- Method: stovetop
- Cuisine: American
Ingredients
- 1 large egg
- 1 tbsp milk (or water)
- 1 tbsp grated cheddar or other cheese
- butter or oil, for the skillet
- optional: any other fillings (see post above for suggestions)
Instructions
- In a small bowl, whisk the egg and milk until well combined and fluffy.
- Heat a skillet over medium to medium-low heat.
- Add the butter or oil to the skillet and swirl to coat the bottom.
- Pour the egg into the pan without stirring. Cook, covered, until the top is not yet set, about 1-2 minutes.
- Before the egg is fully set, add the cheese and/or any other fillings. Sprinkle evenly over the egg in a thin layer.
- Use a spatula to carefully flip one side over the other, folding it in half. Continue cooking, covered, until the center is set, about 1 minute more.
- Carefully slide the omelet from the skillet and cut into 'fingers' or strips the length and width of 1-2 adult fingers. Cool before serving to baby.
Notes
- Use a lid to cover the omelet during cooking to help the top firm up before folding over. This will help the whole thing cook quickly so the bottom doesn't burn. If you notice the bottom is cooking too fast, move the pan off of the heat for a bit and cover to cook the top.
- Don't over-cook before flipping, or your fillings won't stick to the egg and the omelet might break down the middle. Add the cheese or fillings when the egg hasn't quite set and spread them evenly in a thin layer.
- Add eggs as needed to make a bigger omelet to share. Just keep the egg-to-milk ratio (1 tablespoon milk per egg) the same. Once you get past about 3 eggs, use a bigger pan.
- You can use half and half or cream in place of milk if needed.
- For dairy-free, you can use water in place of the milk and omit the cheese. Try using one of the other filling suggestions above!
- Feel free to add any seasonings you like to the egg mixture, such as pepper, salt (I'm not worried about a small amount for babies), turmeric, or paprika.
Leave a Reply