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Pumpkin Goats Cheese Omelette

GF | NF | RSF
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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
 

  1. 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!
  2. Take out a small bowl and crack in the eggs, whisking well
  3. Finely dice the anchovy if using and add to the eggs
  4. Preheat a frying pan over a medium heat and add in the ghee or olive oil
  5. Once hot, pour in the egg and top with the roasted pumpkin and goats cheese
  6. Cover the pan with a lid for roughly 4 minutes until cooked
  7. 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