Eggy Fingers

Whip up a veggie packed omelette and cut into finger strips for all ages to enjoy. If serving to little ones under 1, skip on the chorizo or remove from their finger due to the salt content.


  • 7 eggs whisked
  • 3 tablespoons of oats *
  • 1 inch piece of chorizo, diced (optional) can sub for ham
  • 1 courgette, diced or grated 1 red pepper – diced or cut into strips
  • 40g of grated cheddar cheese (can sub for vegan cheese)
  • Black pepper


Preheat your grill to high. Add the chorizo to a dry pan and cook for a minute. Now add the courgette and pepper and cook for 4 minutes until softened. Sprinkle over the oats and a generous grinding of black pepper and stir so any excess moisture is soaked up.

Now pour in the whisked eggs and distribute the veg evenly. If using, this would be the time to sprinkle over the chopped ham. Cook for a couple of minutes till the base starts to firm, it will still be super runny on top.

Sprinkle over the cheese and place the pan under the grill for 5 minutes till the egg has cooked through. To serve cut into fingers, easy for baby to hold.

Suitable from 6 months. If serving to newly weaning babies, opt for grated courgette and pepper fingers. Chorizo can also be a little salty even though a tiny amount is used here, however you can leave this out if you wish. ⠀⠀ Can be frozen for up to 3 months. Defrost in the microwave and reheat till piping hot. Fresh left overs will last for 2 days.

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