BLW Mini Baked Omelettes

Makes 6

These are protein packed and great for breakfast, lunch or dinner for your little one. You can change the filling (here I’ve used tomato and cheese) but always keep the same quantity of egg to make six. You can always scale up; use four eggs to make 12 omelettes and increase any additional ingredients.

• Ingredients:
• 2 large eggs, beaten
• Splash of full fat milk
• 1/2 tsp paprika
• 30g grated cheese
• 1 tbsp chopped parsley
• 1 medium/3 small tomatoes (about 60g in total), finely chopped

Step 1: Mix together all of the ingredients in a jug.

Step 2: Oil six holes of a muffin tray (I drop a little vegetable oil into each one and then run my finger around until coated).

Step 3: Pour equal amounts of your egg mixture into each of the six oiled muffin holes.

Step 4: Bake in a preheated oven (200c) for 15 minutes.

Step 5: Remove from the oven and allow to cool. Store in the fridge or freezer.