GF | NF | RSF
AGE APPROPRIATE: Once tolerating the allergens individually: eggs, dairy and fish
SERVES: 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
GF | NF | RSF
Equipment
- Baking Dish
- Small Bowl
- Whisk
- Frying Pan
- Spatula
Ingredients
- 2 eggs
- 2 tbsp roasted pumpkin
- 1/2 tbsp goats cheese
- 1 anchovy (optional)
- 1 tsp ghee or olive oil
Instructions
- 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
Notes
AGE APPROPRIATE: Once tolerating the allergens individually: eggs, dairy and fish
Recipe created for Boob to Food by Jane Houston
Tried this recipe?Let us know how it was!
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