Spinach & Dill Omelette Fingers
Allergen lists cover the priority allergens in the recipe as written. Always check your own ingredient labels, and introduce each new allergen on its own first.
Ingredients
- 2 whole eggs
- 1 tbsp finely shredded fresh spinach
- 1/2 tsp chopped fresh dill
- 1 tsp unsalted butter or olive oil
Method
- Whisk eggs with spinach and dill.
- Melt butter in a non-stick skillet over low heat.
- Pour egg mixture into a thin flat layer and cook until set.
- Fold over and remove from heat to cool.
How to serve by age
6–8 months
Cut folded omelette into wide strips roughly the length and width of an adult finger. Hold-size check: it should stick out above a closed fist, which is what the palmar (whole-hand) grasp needs at this stage.
9–12 months
Roll tightly and slice into pinwheels or small cubes. These smaller pieces are sized for the pincer grasp (thumb and forefinger) that develops around 9 months.
Paediatric note
Eggs are a top allergen; early and sustained introduction (2-3 times per week) helps build tolerance.
Source guidance: https://www.healthychildren.org/English/ages-stages/baby/feeding-nutrition/Pages/default.aspx
Save this recipe in the app
Add it to your child's recipe box, log it when you serve it and keep the allergen tracker up to date.