Egg Strips for Baby (2-Ingredient Omelet)
A thin, fully cooked omelet cut into long strips. An easy way to offer egg, one of the top 9 allergens, early and often. Strips are for 7–8 months and up; at 6 months, blend the cooked omelet smooth.
Ingredients
Makes 6 strips
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Method
- 1
Whisk the egg until no streaks of white remain, then stir in the spinach.
- 2
Warm the oil in a small non-stick pan over low heat.
- 3
Pour in the egg and swirl to make a thin, even layer.
- 4
Cook 2 minutes, flip and cook 1 more minute until there is no runny egg anywhere.
- 5
Cool and cut into strips about two adult fingers wide.
Serve it by age
6 months
Blend the fully cooked omelet with breast milk or formula until smooth, or mash a hard-boiled egg smooth, and offer on a spoon.
7–8 months
Offer a whole strip to hold and gnaw.
9–12 months
Cut into small squares.
12 months+
Roll up with a little grated cheese inside.
health_and_safetyAllergens
Contains egg (top 9 allergen). The cheese serving idea (12 months+) adds milk. For a first exposure, offer a small amount early in the day and watch for 2 hours. If your baby has severe eczema or a known food allergy, talk to your pediatrician before the first taste.
sync_altSwaps
- swap_horizEgg-free: try the chickpea flour version of these strips in the toddler lunch guide.
kitchenStorage
Best fresh. Fridge 1 day; reheat until steaming, then cool.
Safety reminders
- No added salt, sugar or honey before 12 months.
- Always check texture: food should squash between your thumb and finger.
- Stay with your baby and keep them seated upright while eating.
- This recipe is general guidance for healthy, full-term babies and children. Ask your pediatrician first if your child was born early, has a medical condition, allergies or feeding difficulties (medical disclaimer).
