Recipe
Omelette with tomato and mushroom filling with Aptamil Pepti
Ingredients
1 egg
2 scoops Aptamil Pepti
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
Method
Allergy information: NF, SF, WF, GF, WCMPF. Offer at the texture your infant can manage.
- Whisk together the egg, water and formula milk powder then add the cheese. Set aside.
- 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.
- Chop the tomato and finely slice the mushrooms.
- Make the filling by frying together the tomato and mushrooms in half the dairy-free margarine until soft. Set aside.
- 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.
- 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.