Pumpkin Goats Cheese Omelette
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!
Contents
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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
- Oven
- Baking Dish:
- Small Bowl
- Whisk
- knife
- Frying Pan
- Lid
- Utensil
- 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
Back in stock
Toddler to Table now back in stock!
Your guide to bringing the family together, one meal (and delicious recipe) at a time.
Order now
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