Baked Vegetable Omelette
A tender baked omelette with finely diced broccoli and carrot. Serve warm.
- Time
- 30 min
- Serving
- 146 kcal
- Ingredients
- ≈ $0.48
- Protein
- 9 g
Ingredients
- 1 Eggspack 10 pcs ≈ $1.93 1 pcs
- 2 Milk 2.5%pack 930 ml ≈ $0.88 50 ml
- 3 Broccoli (frozen)pack 400 g ≈ $1.80 40 g
- 4 Carrots≈ $1.50 per kg 25 g
- 5 Butterpack 180 g ≈ $1.58 3 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat the oven to 350°F (180°C). Lightly grease a small baking dish.
Peel and grate the carrot4 finely. Parboil frozen broccoli3 in boiling water for 3 minutes, drain, and chop finely.
Whisk the egg and milk2 until smooth.
Spread the carrot4 and broccoli3 in the dish, then pour the egg-milk2 mixture over them.
Bake for 15–18 minutes until golden and set—a toothpick inserted in the center comes out dry.
Let rest 5 minutes, slice into portions, and serve warm.
Tips
- Why it works
- Pour boiling water over the broccoli first and grate the carrot finely: the vegetables turn soft, and the omelette for a toddler has no hard bits.
- Substitutions
- Swap the broccoli for cauliflower or zucchini in the same amount. You can swap the milk for water if the child is allergic to milk protein.
- Common mistakes
- The omelette was overcooked: the edges darkened and the middle turned dense and rubbery. Take it out when a toothpick comes out dry and the surface is only lightly golden.
- Storing and reheating
- Keeps in the fridge 1 day in a closed container. Reheat until warm in the microwave 20–30 seconds or in the oven, and make sure there are no hot spots.
- Serve with
- Serve warm, cut into small strips so the child can pick them up. It goes well with a piece of soft bread or boiled potato.
In short
- A child's portion for ages 1–3; suitable from 12 months. For younger kids, halve it and purée.
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