Kale, Ricotta and squash omelette


Prep time10 minutes
Cooking time20 minutes
Total time30 minutes


Ready for the winter this omelette is full to bursting with vitamins. 


2 T
Ricotta cheese
150 g
roasted butternut squash
200 g
Fresh kale
75 g
parmesan cheese
2 T
olive oil
large eggs


  1. Whisk the eggs in a large bowl.
  2. If using fresh kale, tear it into a blender (use a hand-held stick blender, if you prefer) and blitz until fine.
  3. Add the kale and ricotta to the eggs and whisk again.
  4. Mash the squash with a fork, remove the skin, then add to the bowl.
  5. Preheat the grill to medium-high.
  6. 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.
  7. 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.
  8. Once cooked, carefully remove the omelette to a board and portion it up, keeping the side with the Parmesan for toddlers and adults only.
  9. 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).


If cooking just for grown-ups, season the raw mixture with sea salt, freshly ground black pepper and a fine grating of Parmesan before cooking.