Looking for a quick, nutritious breakfast that both you and your baby will love? This Salmon Cheese Omelette is the perfect mum hack for busy mornings. Packed with protein, healthy fats, and brain-boosting omega-3s, it’s a go-to breakfast or lunch that’s not only delicious but also supports your baby’s development.
Whether you’re navigating baby-led weaning or just want something easy and wholesome for yourself, this fluffy, melt-in-your-mouth omelette ticks all the boxes. With just a few ingredients and a pan, you’ll have a satisfying, nourishing meal in under 10 minutes.
In this post, I’ll show you how to make this salmon omelette baby-friendly, ways to adapt it for toddlers and picky eaters, and tips to prep it ahead if you’re juggling mum life. Let’s get cooking!
Salmon Cheese Omelette
Recipe by
Servings
1 servings
Prep time
5 min
Cooking time
5 min
Calories
282 kcal
This soft and cheesy salmon omelette is full of flavour and goodness — perfect for mums and suitable for baby-led weaning! Ready in 10 minutes and made with simple, nourishing ingredients.
Ingredients
- 2 large eggs
- 1 tbsp cooked flaked salmon (boneless, skinless)
- 1/4 tsp mushroom powder
- A small handful of spinach leaves (fresh)
- 2 tbsp shredded cheese (cheddar or mozzarella)
- 1 tsp oil or unsalted butter
Directions
- Whisk the eggs in a bowl with flaked salmon and mushroom powder.
- Heat the pan over medium heat and add oil or butter.
- Pour the egg mixture into the pan and gently swirl to spread evenly.
- Once the edges start to set, add the fresh spinach leaves on top of the omelette and cover the pan. Let them wilt slightly as the omelette cooks.
- Sprinkle cheese over the top and fold one side over to seal everything in.
- Cover the pan for 1–2 minutes until the cheese melts.
- Slide the omelette onto a plate, cut into bite-sized pieces if serving to a baby, and enjoy warm.
Notes
If your little one’s not a fan of spinach, chop the leaves finely or use blended spinach in the egg mixture—it disappears into the omelette.
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