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Michela’s kale, ricotta & squash omelette
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Total Time:
20 minutes
Ingredients:
  • Parmesan cheese
  • 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
Instructions:
  • In a large bowl, whisk the eggs. If using fresh kale, blend it until fine. Add kale and ricotta to the eggs, whisk again. Mash the squash, remove the skin, and add to the bowl. Preheat the grill to medium-high. Heat a non-stick frying pan, add oil, pour in the mixture, spread it out, and let it cook for 1 to 2 minutes until golden. Sprinkle Parmesan over half the omelette and grill for 3 to 5 minutes until cooked through. Transfer the omelette to a board and serve. For babies, cut into pieces, let cool, and encourage exploration with hands or a spoon. Enjoy!

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