Baby food: sunny mushroom omelette

Vitamin D plays a role in immune function and food sources of vitamin D come from fatty fish, liver, and mushrooms. The recommendation in New Zealand is that babies who are exclusively breastfed over the winter months and/or have risk of vitamin D deficiency (ie darker skin, live in the southern region of NZ) have this supplemented over the winter. One drop containing 400IU vitamin D per day is recommended. Your GP, Well Child nurse or dietitian can prescribe this for you.

Ingredients

2 mushrooms
1 tbs olive oil
¼ onion
1 clove garlic
1 egg
Dash of milk (any)

1. To increase the vitamin D content of mushrooms, place the mushrooms outside in direct sunlight for an hour.

2. Sauté onion and garlic in olive oil for a few minutes until soft. Add mushrooms to the pan for 2-3 mins.

3. Whisk egg and milk. Add to pan and mix through the vegetables.

4. Allow omelette ingredients to cook at moderate heat and flip once frying side is slightly browned.

5. Cook until egg fully cooked.

Puree texture:

Place cooked ingredients in the food processor or use a hand blender to blitz until smooth.

Lumpy texture:

Mash cooked ingredients with a fork.

Finger food:

Roll up the omelette and serve as small pieces or cut into long finger-sized pieces. 

Jenny Douglas is a registered dietitian with around 20 years experience working with families and is a leading expert on baby and child nutrition. Co-author to the YUM cookbook with Nadia Lim, Jenny is also director of Jumpstart Nutrition – a company of dietitians working to improve nutrition for families. Jenny holds regular workshops around NZ and sees families in her Dunedin clinics or online. Visit jumpstartnutrition.co.nz, Facebook.com/JenniferDouglasDietitian or @jumpstart_kids_nutrition_nz on Instagram.