Green omelette

A super healthy and tasty omelette great for breakfast or lunch
Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast, Main Course
Servings 2 people
Calories 133 kcal


  • 2 large free-range eggs
  • 1 handful of fresh kale or frozen kale powder (see below)
  • 2 tablespoons ricotta cheese
  • 150 g leftover roasted butternut squash
  • olive oil
  • Parmesan cheese


  • Whisk the eggs in a large bowl.
  • If using fresh kale, tear it into a blender (use a hand-held stick blender, if you prefer) and blitz until fine.
  • Add the kale and ricotta to the eggs and whisk again.
  • Mash the squash with a fork, remove the skin, then add to the bowl.
  • Preheat the grill to medium-high.
  • Place a small non-stick frying pan on a medium heat, drizzle with a little oil, then pour in the mixture. Tilt the pan to spread out the mixture and form an even layer, then let it cook for 1 to 2 minutes, or until the sides start to bubble and get golden.
  • Grate a fine layer of Parmesan over one half of the omelette, then pop it under the grill for 3 to 5 minutes, or until golden and cooked through.
  • Once cooked, carefully remove the omelette to a board and portion it up, keeping the side with the Parmesan for toddlers and adults only.
  • For babies, you can cut it into pieces or wedges, leave to cool, then let them explore holding the food with their hands or using a spoon to mash it up, if they like (for more information on stages of complementary feeding, click here).


Calories: 133kcalCarbohydrates: 11gProtein: 9gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 171mgSodium: 93mgPotassium: 440mgFiber: 3gSugar: 2gVitamin A: 11124IUVitamin C: 42mgCalcium: 164mgIron: 2mg
Keyword breakfast, Lunch
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