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Kale & Tomato Omelette

The combination of ingredients in this Kale & Tomato Omelette will help fuel your baby’s brain and body all morning.

For some more creative breakfast ideas, click here!

Gluten-free
Nut-free
Vegetarian
Prep Time: 10 minutes
Cook Time: 10 - 15 minutes
Makes: 2 - 3 portions
Great for:  Baby Recipes 6-9 Months 9-12 Months Toddler Recipes 12-18 Months 18 Months-2 Years Family Recipes Kids 2-4 Years Kids 4+ Years
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Ingredients
Knob of unsalted butter
3 spring onions, sliced
3 eggs
30g trimmed kale, roughly chopped
2 tomatoes, diced
2 tbsp milk
2 tbsp Cheddar cheese, grated
Method
  1. Blanch the kale in boiling water for 4 minutes, then drain and refresh under cold running water. Drain and squeeze out the water.
  2. Heat a non-stick omelette pan or small frying pan until hot. Add the butter and, as soon as it starts to foam, add the spring onions and blanched kale and fry for 2 minutes.
  3. Beat the eggs and milk together, then add them to the pan. Stir until the mixture is set underneath.
  4. Sprinkle with the tomatoes and cheese, cook for about 1 minute, then fold in half.
  5. Cook for a further 3 to 4 minutes, until the inside is cooked through and the outside is lightly golden.
    Remove from the pan and cut into 4 pieces. Serve straight away.

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