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Egg, Cheese and Tomato

Egg, Cheese and Tomato

From 6 months Β· 3 foods

Ingredients

How to prepare each food

Egg

Prep

Hard-cook the egg until both white and yolk are solid, then mash it smooth, or offer a well-set scramble or a soft omelet. A small amount, about a third of an egg, is plenty for a first taste.

Cut

Serve as a smooth mash, soft scramble curds, or finely chopped omelet strips.

Cheese

Prep

Use pasteurized, full-fat cheese and offer it finely grated or as a thin smear rather than in pieces. Sprinkle a little grated cheese over soft vegetables or stir it into mash or a soft pasta so it melts in. Choose a mild, lower-salt cheese where you can.

Cut

Finely grated or a thin smear stirred through food; never cubes.

Note

A chunk or firm cube of cheese can block a small airway. Serve cheese finely grated, as a thin smear, or in thin soft strips, and avoid large firm pieces.

Tomato

Prep

Choose a ripe, soft tomato. Peel off the skin (it can bunch up and be hard to chew), scoop out the seedy core, and mash the flesh or stir it into a purΓ©e. If offering a piece to hold, give a soft finger-length strip of peeled flesh. Cherry and grape tomatoes are a round choking shape, so always quarter them lengthwise into small pieces and never serve them whole or halved.

Cut

Peeled, mashed, or a soft finger-length strip; quarter cherry/grape tomatoes lengthwise.

Note

Cherry and grape tomatoes are a classic choking shape: whole or halved, they can block a small airway. Always quarter them lengthwise into small pieces, and keep doing so until about age 4. Peel and de-seed larger tomatoes, since the skin can bunch up while chewing.

Putting it together

Prepare each ingredient using the age guidance above, then serve them together.

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Sources9

General informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.

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