Go Back
+ servings
a lunchbox with omelette strips, freeze dried strawberries, roasted orange and purple sweet potatoes.

Vegetable Omelette

Nutritious and easy to make, this baby-friendly omelette made with whatever veggies you have on hand is the perfect breakfast/snack for babies and toddlers!
Course Breakfast, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 2
Calories 147kcal



  • ½ teaspoon oil or butter
  • 2 eggs
  • 1 tablespoon milk of choice can use breastmilk
  • 3 tablespoons of vegetable s of choice: in here, I used spinach, grated raw carrots, cooked broccoli
  • 1 tablespoon flour of choice I personally like to use spelt
  • 1 teaspoon ground flaxseeds
  • ¼ teaspoon herbs/spices of choice e.g. cinnamon, curry powder, cumin, oregano, turmeric


  • Beat eggs and milk together in a bowl until blended. Add rest of the ingredients and combine.
  • Heat butter/oil in a 6 to 8 inch nonstick pan over medium-low heat, tilting the pan to coat bottom (see note)
  • Pour in the mixture (don’t stir), spread evenly, and let the batter cook for a minute or so until the bottom starts to set.
  • Flip and cook the other side until lightly browned.
  • Remove from pan. Once cooled, slice into desired shapes.


For veggies, you can use cooked or raw (grate or finely chop).
Can serve as is or spread nut butters, avocado, Greek yogurt, etc. on top/
If you don't have a 6-8 inch pan or want to make these pancakes thicker,  pour in the egg mixture and as eggs start to set, fold the pancake in half. Finally cook until the inside is completely cooked, about 2-3 minutes.


Calories: 147kcal | Carbohydrates: 10g | Protein: 9g | Fat: 8g | Sodium: 85mg | Potassium: 239mg | Fiber: 3g | Vitamin A: 540IU | Vitamin C: 40mg | Calcium: 73mg | Iron: 2mg