Mushroom Egg Strips

Wash the mushrooms using a damp cloth to remove any grit. Finely chop the mushrooms, including the edible stems.

Warm 2 teaspoons of oil in a small skillet over medium heat. If using a larger skillet, increase the number of eggs so the mixture covers the bottom.

Add the chopped mushrooms to the skillet and stir to coat them in the oil. Cover the pan and steam the mushrooms until softened, about 1 minute. Transfer the mushrooms to a mixing bowl and let cool for 2 minutes.

Crack the eggs into the bowl with the mushrooms and whisk to combine the ingredients.

Return the skillet to medium heat and add the remaining 1 teaspoon of oil. Pour in the egg mixture.

Cover the skillet and steam until the eggs are firm, the edges curl, and the top is dry, about 6 to 8 minutes.

Transfer the cooked eggs to a cutting board and cut into strips about the width of two adult fingers pressed together. Let cool.

Offer an egg strip to the baby and let them self-feed. If needed, hold an egg strip in the air for the baby to grab. Eat an egg strip alongside the baby to model how it's done.