• STEP 1

    Melt half of the butter in a frying pan then add the tomato and oregano, cooking it for 2-3 minutes. Remove to a plate and wipe the frying pan clean.

  • STEP 2

    Whisk the eggs together, melt the remaining butter in the frying pan then add the eggs.

  • STEP 3

    Cook on a low heat, using a spatula to lift the sides up and allow the raw egg to escape out the sides (this gives you a fluffier omelette).

  • STEP 4

    After 2 minutes place the tomato and cheese across half of the omelette. Cook for a further minute then remove from the heat. Flip the free half of the omelette over the tomato and cheese half.

  • STEP 5

    Cut into fingers for baby to serve themselves.

Goes well with


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