Kale & Tomato Omelette
The combination of ingredients in this kale and tomato omelette will help fuel your baby’s brain and body all morning.
Gluten-free
Nut-free
Vegetarian
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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
3 spring onions, sliced
3 eggs
30g trimmed kale, roughly chopped
2 tomatoes, diced
2 tbsp milk
2 tbsp Cheddar cheese, grated
Method
- Blanch the kale in boiling water for 4 minutes, then drain and refresh under cold running water. Drain and squeeze out the water.
- 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.
- Beat the eggs and milk together, then add them to the pan. Stir until the mixture is set underneath.
- Sprinkle with the tomatoes and cheese, cook for about 1 minute, then fold in half.
- 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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