Veggie Omelet

Gluten-free    No-added-salt    Vegetarian
veggie omelet


  • 2 eggs
  • 2 tbsp natural yoghurt
  • 2 tbsp chopped cooked veggies (eggplant, mushrooms, carrot, peas, etc)
  • 1 tbsp olive oil or any cooking oil


Stove or oven method:

Heat the oil in a small frying pan.

Beat together the eggs and yoghurt, then stir in the cooked veggies.

Pour into the pan and cook for a few minutes until the underside is golden and the eggs are cooked through.

Turn the omelet over carefully in the pan to cook the other side.

Cool to a safe serving temperature and cut into bite-sized pieces so baby can eat with fingers!

Serve warm



A versatile and nutritious meal that you can whip up with any of your baby's favourite veggies!​​

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