I have a thing against frying. It’s like my arch enemy. I’m seeing so many recipes online and in social media that use frying as a method of preparing food for children.
Think frittatas (which I believe comes from the Italian for “fried”), pancakes, burgers, fries and the like. All are made by frying oil in a pan over high heat. There is however a trend to use non-stick pans to which no oil is added while cooking. I have yet to form an opinion about those. There is also an article going around about the influence of the type of oil and how olive oil is in fact ok to use in this process. For me, frying means calories and fat and I try to avoid it as much as possible.
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So I was faced with ‘the omlette dilemma’. How to cook it so that I can give it to baby?
A healthy spin on the classic omlette
On my Start Here page, I was telling you about these awesome kitchen accessories that are a must buy. They are called ramekins and are very versatile when it comes to cooking. Just grease them with a bit of butter and you can make a great mini-omlette, mini-pudding, mini-muffin… mini-anything really. We are talking about weaning little people, after all. What I also use them for is serving pieces of fruit or dips. 😉
This recipe is highly customizable. You can add basically any leftovers from cooking other meals. You can also choose to do only the basic version and maybe add some condiments to it (just no salt, okay?).
- Millet pudding (a BLW recipe)
- Homemade curd cheese – ready in 10 minutes and with only 2 ingredients
- Cinnamon apple pudding (a BLW recipe)
- How to teach baby to drink from a cup
- Carrot muffins (a BLW recipe)
This recipe is great for baby led weaning. It’s easy for babies to grab and hold and easy to cut for them if need be.
Feel free to share and comment if you did the recipe for your little ones or if you added some magic ingredients other than the ones listed.