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!

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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

Print Recipe Pin Recipe

Servings: 1.2 Child serves

Course: 2 meals a day, Baby Led Weaning, BLW, Breakfast, vegetarian

Ingredients Equipment Method Notes

Ingredients

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

Equipment

Baking Dish:
Small Bowl
Whisk
Frying Pan
Spatula

Method

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

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Pumpkin Goats Cheese Omelette

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