wakame power omelette
Dairy free, Gluten Free, Nut free, Protein rich, Soy free, Vegetarian
About the recipe
This baby-friendly wakame omelette is packed with essential nutrients like iodine, choline, and protein. A quick and nourishing breakfast or lunch idea for babies and toddlers, ready in under 10 minutes!
Nutritious food doesn’t have to be complicated. This beautifully simple Wakame Power Omelette is rich in healthy fats, quality protein, iodine, and choline—nutrients that are crucial for brain development and immune health, especially in the early years.
We’ve added finely chopped mushrooms for extra fibre and minerals, and wakame flakes—a sea vegetable that’s a gentle, baby-safe way to boost iodine intake. You can even add a pinch of desiccated liver powder or raw grated liver to make this a nutrient-dense powerhouse of a meal.
It’s soft in texture, easy to slice into finger-sized strips, and quick to cook—making it perfect for baby-led weaning or toddlers ready for finger foods. Ready in under 10 minutes, this is one of those recipes you’ll come back to again and again.
This recipe is a great way to introduce the allergen EGG to baby. For more information on allergens read this blog here or check out our starting solids book Milk to Meals for more information and similar recipes.
Age Suitable:
✔ Suitable from: When your baby is tolerating egg (usually around 6+ months, depending on allergen introduction)
✔ Texture is soft and finger-friendly
✔ Can be served whole or cut into strips for baby-led weaning
Serving Suggestions:
- Cut into strips for baby-led weaning
- Serve alongside avocado, mashed veggies, or toast soldiers
- For older kids, roll into a wrap or sandwich
- Can also be diced and added to rice or cooked veggies for a deconstructed meal
Storage Notes:
- Fridge: Store in an airtight container for up to 2 days
- Freezer: Best enjoyed fresh, but can be frozen if needed—wrap tightly and freeze for up to 1 month
- Reheat: Gently reheat in a pan or microwave until warmed through
Ingredients
1 tsp ghee, butter, or coconut oil
1–2 mushrooms, finely chopped
1 egg
1 big pinch wakame flakes (or substitute with nori or dulse flakes)
Optional Nutrient Boosts:
1 small serve desiccated liver powder (code BOOBTOFOOD)
1 tsp grated frozen liver, raw
Method
Melt the ghee or oil in a small frying pan over medium heat and sauté the mushrooms until softened and browned.
In a bowl, whisk the egg with a big pinch of wakame flakes.
Add the egg mixture to the pan (along with liver, if using) and cook gently until set.
Flip to cook the other side, then cool slightly and slice into finger-length pieces.
Serve warm, either on its own or alongside fruit, toast or mashed veg.
Ingredient Swaps
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Wakame flakes: Swap with nori or dulse flakes
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Mushrooms: Try finely grated zucchini, spinach, or onion
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Liver: Skip if preferred, or use Cell Squared desiccated liver powder (we love the liver and spleen combo for added minerals—find it here)
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Ghee: Use coconut oil or butter depending on dietary needs
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