A serving of baby mushroom omelette squares next to a case of eggs and some mushrooms

Baby Mushroom Omelette

Age Suitability

6 months +





Cooking Time


Leafy kale

What you need


6 baby mushrooms
1 tsp olive oil
40g fresh mozzarella
3 medium eggs
50 ml milk

Allergens warning

This product contains:
Milk, Eggs
This product is suitable for:
Gluten free, Vegetarian
Courgette slices


Preheat the oven 200°C / fan 180°C.  Wash the mushrooms then pop them in a food processor or blender to finely chop.

Whole mushrooms in a food processor

Heat the oil in a small pan and gently cook the chopped mushrooms for 4-5 minutes until soft, then remove from the heat and set aside.

Minced mushroom in a food processor

Grate the mozzarella. 

Whisk the eggs and milk together, then add the cooked mushrooms and half of the grated mozzarella. Mix well to combine then pour into a small oven-proof dish.

A glass bowl with eggs, milk, mushroom and mozzarella being whisked

Sprinkle the remaining mozzarella on top, then bake for 20 minutes until cooked through and golden.

A casserole dish with cooked mushroom omelette on a wooden chopping board

Remove from the oven and allow to cool. Once cool, slice into fingers to serve.

A serving of baby mushroom omelette squares next to a case of eggs and some mushrooms

These yummy baby omelette fingers can be stored in an airtight container in the fridge for up to 3 days.



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