Ingredients

• Cheddar cheese30g, grated
• Tomatoes1, diced
• Spices, oregano1 tsp
• Egg2
• Butter1 tablespoon

Steps

1. 1. Melt half of the butter in a frying pan then add the tomato and oregano, cooking it for 2-3 minutes. Remove to a plate and wipe the frying pan clean.
2. 2. Whisk the eggs together, melt the remaining butter in the frying pan then add the eggs.
3. 3. Cook on a low heat, using a spatula to lift the sides up and allow the raw egg to escape out the sides (this gives you a fluffier omelette).
4. 4. After 2 minutes place the tomato and cheese across half of the omelette. Cook for a further minute then remove from the heat. Flip the free half of the omelette over the tomato and cheese half.
5. 5. Cut into fingers for baby to serve themselves.