Omelette with tomato and mushroom filling with Aptamil Pepti

1 egg
2 scoops Aptamil Pepti 1 or Aptamil Pepti 2
15ml (1 tablespoon) cooled, boiled water
Dairy-free soya-free cheese, finely chopped

Filling:
2–3 button mushrooms
1 tomato
1 tablespoon dairy-free soya-free margarine

Allergy information: NF, SF, WF, GF, WCMPF. Offer at the texture your infant can manage.

1. Whisk together the egg, water and formula milk powder then add the cheese. Set aside.
2. Skin the tomato by scoring with a cross then placing in boiling water for 1 minute. The skin should then come off easily. Cut the tomato in half and carefully remove all the seeds.
3. Chop the tomato and finely slice the mushrooms.
4. Make the filling by frying together the tomato and mushrooms in half the dairy-free margarine until soft. Set aside.
5. To make the omelette melt the remaining margarine in a non-stick frying pan. Pour in the egg mixture and cook over a gentle heat until completely set throughout.
6. Place the tomato and mushroom filling onto half the omelette then flip over the other half to make a lid. Serve immediately once it has cooled down.

Chef's tip: Ensure you do not cook on too hot a heat and that your frying pan or wok is non-stick to prevent sticking or burning of the omelette.