From 9 monthsLunch and dinnerUnder review by our nutritionist
Zucchini and carrot omelette strips
A quick dinner your baby eats with their hands: a thick omelette packed with vegetables, cut into finger-length strips. Eggs are an affordable protein full of iron.
- Difficulty
- 2 out of 5
- Ingredients
- 2 out of 5
- Time
- 2 out of 5, 15 min15 min
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Makes 2 servings Contains: egg
Ingredients
- 2 eggs
- ¼ zucchini, grated and squeezed dry
- ¼ carrot, finely grated
- chopped parsley, to taste
- 1 drizzle of olive oil
How to make
- 1Beat the eggs with a fork and stir in the zucchini, carrot and parsley.
- 2Heat the olive oil in a small skillet over low heat and pour in the mixture.
- 3Cover and cook about 5 minutes, until set. Flip and cook 2 to 3 minutes more, until it is firm all the way through, with no runny parts.
- 4Let it cool to lukewarm and cut into finger-length strips.
Tips
- Texture (9 to 11 months): soft strips your baby can hold and mash with their gums. Grating the vegetables finely keeps everything soft.
- Well-cooked egg: no runny yolk or omelette that is wet inside.
- Squeezed zucchini: squeeze the water out with your hands, or the omelette won't set.
- To round it out: serve with rice, mashed beans or a cooked vegetable.
- Storage: up to 1 day in the fridge, tightly covered. It doesn't freeze well.