Baby’s first omelette
- 1 British Lion egg
- 1 tbsp whole milk
- A little unsalted butter or cooking oil
- Crack the egg into a jug and beat briefly with the milk.
- Heat the butter in a small frying pan over a medium-high heat and pour in the egg/milk mix. Swirl the pan to spread the egg and stir briefly with a rubber spatula. Swirl again then fry for 1 minute before flipping. Fold the omelette and slide onto a plate. Cool slightly then chop into fingers roughly 6cm by 1.5cm, so your baby can hold with a little sticking out of their fist. Serve when cooled.
Click on the stars to rate this recipe: