Carrot Omelet by Shana Priwer and Cynthia Phillips
It may be tempting to start seasoning your baby's omelets with salt and pepper, but there's no need to. Your child isn't used to heavily seasoned food, so let her enjoy the food's natural flavors. She'll have plenty of time for herbs and spices later.
1 Serving
1 egg
1 small carrot
1 tablespoon milk or water
½ tablespoon butter or margarine
Wash and peel the carrot. Grate about 2 tablespoons.
Crack the egg into a bowl and add milk or water. Beat thoroughly.
Add grated carrot and stir completely.
Melt the butter or margarine in a nonstick frying pan. Pour in the egg mixture and tilt the pan to spread evenly.
When the egg is set, flip to cook the other side. When the egg is cooked through, remove from heat.
Cool to lukewarm, and cut into pieces to serve as finger food or to be eaten with a baby-safe fork.
Grate or Dice?
Finally your baby is starting to eat some of the same foods that the grownups do! But not quite. For recipes like omelets that contain vegetables, always grate the veggies rather than dice. Most new eaters are prone to choking, and your baby's already got a lot to deal with when she first tackles the texture of an omelet. Help her out by finely grating the vegetables.
