Pumpkin Goats Cheese Omelette

AGE APPROPRIATE: Once tolerating the allergens individually: eggs, dairy and fish
1-2 child serves

How good are omelettes, perfect for any meal of the day. This is a great recipe to have as ‘left overs’ if you had pumpkin the night before!

Pumpkin Goats Cheese Omelette

Course 2 meals a day, Baby Led Weaning, BLW, Breakfast, vegetarian
Servings 1.2 Child serves


  • Baking Dish
  • Small Bowl
  • Whisk
  • Frying Pan
  • Spatula


  • 2 eggs
  • 2 tbsp roasted pumpkin
  • 1/2 tbsp goats cheese
  • 1 anchovy (optional)
  • 1 tsp ghee or olive oil


  • Preheat the oven to 170 degrees and add the pumpkin, cubed and coated in olive oil, to a baking dish to roast for roughly 30 minutes. It's a small amount of pumpkin to roast so I like to cook extra for other meals too!
  • Take out a small bowl and crack in the eggs, whisking well
  • Finely dice the anchovy if using and add to the eggs
  • Preheat a frying pan over a medium heat and add in the ghee or olive oil
  • Once hot, pour in the egg and top with the roasted pumpkin and goats cheese
  • Cover the pan with a lid for roughly 4 minutes until cooked
  • Slice into suitable blw shapes for serving


AGE APPROPRIATE: Once tolerating the allergens individually: eggs, dairy and fish
Recipe created for Boob to Food by Jane Houston
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