Healthy BLW Egg and Spinach Omelet for weaning (6th to 8th month)

An egg and spinach omelette is an excellent breakfast choice. It is simple to prepare and provides a healthy balance of flavours. This recipe can also be prepared ahead of time and frozen for easy preparation. It can be enjoyed for breakfast or as a light lunch during a busy day. This recipe is a perfect way to include some green vegetables into your diet. If you are unsure of how to make this omelette, you can follow the instructions below.

BLW Egg and Spinach Omelet Recipe

Healthy BLW Egg and Spinach Omelet for weaning (6th to 8th month)
Healthy BLW Egg and Spinach Omelet for weaning (6th to 8th month)
Healthy BLW Egg and Spinach Omelet for weaning (6th to 8th month) 1

Egg and Spinach Omelet

This simple egg dish is an inexpensive protein-and iron-rich source great for any time of day. Enhance baby’s iron absorption with a quick side of vitamin C, like orange or tomato slices, and cook it in a cast-iron skillet if you can.
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Course: Baby foods, Breakfast
Diet: Gluten Free, Vegetarian
Keyword: BLW, Nut Free, omelets
CookingStyle: Stir-Fry
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 strips
Calories: 17kcal
Author: Ms Kelly
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  • 1 teaspoon butter
  • 5 or 6 fresh spinach leaves
  • 1 egg


  • In a small cast-iron skillet over medium heat, melt the butter.
  • Rinse the spinach and remove the stems. Chiffonade the spinach by first stacking the leaves on top of each other. Tightly roll the leaves into a cylinder shape. Secure the cylinder with your non-dominant hand, and, using a sharp knife, carefully make cuts ⅛-inch apart, creating strips.
  • In a small bowl, beat the egg. Add the spinach, and mix into the egg to coat.
  • Gently pour the egg-spinach mixture into the pan, swirling to cover evenly.
  • Cook for 2 to 3 minutes, then flip and cook for one more minute until completely set and slightly brown. Transfer the omelet to a plate and allow it to cool slightly.
  • Slice the omelet into strips to serve.
  • Store leftovers in a sealed container in the refrigerator for up to 3 days. Freeze leftovers in a zip-top bag for up to 3 months.



Substitute spinach with other veggies you have on hand—such as diced tomatoes, diced broccoli florets, diced bell peppers, mushrooms—or just serve the omelet plain.
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Serving: 1strip | Calories: 17kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 18mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Other ways to making Egg and Spinach Omelet

Baby Led Weaning Omelette | Cheese Omelette for Babies

To make an omelet, heat a nonstick frying pan over medium heat. Add the butter and eggs and tilt the pan to cook the eggs evenly. Then, add the spinach and coriander leaves to the mixture. Once the eggs are done, cover it with a lid and cook until it is set. Once the omelet is cooked, flip it over and fold it in half. You can serve it immediately, or store it in the refrigerator for an easy, convenient lunch the next day.

To make an omelet, saute green chilies, and spring onions for about a minute or two over medium heat. Chop the spinach and add it to the eggs. Stir the spinach with a rubber spatula and cook for two minutes. Then, add half of the mushroom mixture to one side of the omelet and top it with the cheese. When the omellet is set, fold the omellet over.

To prepare the filling, you can use spinach. You can also use any type of spinach. If you are not a fan of spinach, you can substitute it with any other kind of vegetable. You can serve it to your guests without any special preparation. Once the spinach is done, fold it into half and sprinkle the remaining cheese on top. Once you have the omelet, serve it with some extra black pepper or cheese.

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You can make a delicious egg and spinach omelet by using light sauteed spinach. Then, simply add eggs and butter to the pan. You can also add extra herbs to the spinach to add flavor to the omelet. Then, serve it with your choice of toppings and enjoy. You can even use the leftovers as lunchbox filling. Once the omelet is ready, you can serve it for breakfast or a snack.

Tips and Tricks

Healthy BLW Egg and Spinach Omelet for weaning (6th to 8th month)

Heat a frying pan and add oil to it. Then, saute the spring onions and green chilies for about a minute. Now, add the chopped spinach and cook it for a few minutes. After a minute, add the cheese and fold it in half to let the cheese melt and blend into the eggs. Sprinkle a little salt and pepper on top of the omelet and serve immediately.

The filling for the omelet is simply light sauteed spinach. You can cook it in a non-stick skillet or pan. Adding a few slices of sharp cheddar and grated cheese to the omelet before it is done is a great addition. This delicious meal is an excellent breakfast choice for those busy mornings. The combination of cheese, spinach, and egg make it a great choice.

Once the spinach and egg mixture is cooked, fold it in half and serve. You can add minced parsley, extra black pepper, and cheese on top of the omelet. Then, serve it on a plate. You can also serve it with a salad or with a sliced tomato. You can serve it with the omelet as a breakfast or for dinner. The ingredients for this dish are simple and delicious. You can make this omelet in your favorite pan or non-stick skillet.

Healthy BLW Egg and Spinach Omelet for weaning (6th to 8th month)


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