Carrot & Courgette Omelette 🥕🥒🍳

Ingredients

• 1 small carrot, peeled and grated
• 1/2 courgette, grated and squeezed
• 2 eggs
• A handful of grated cheese (mozzarella or cheddar)
• A little extra virgin olive oil, for cooking

Method

1. In a bowl, mix the grated carrot, squeezed courgette, and eggs until combined.
2. Heat a non-stick pan over medium heat and lightly grease with olive oil.
3. Pour in the mixture and cook until the base is set and the top is mostly cooked (cover with a lid if you like).
4. Flip carefully or fold one side with a spatula, add the grated cheese (in the centre or on one side), then fold closed.
5. Transfer to a plate, let cool slightly, and cut into strips for easy serving. Buon appetito! 😋

Baby & Storage Notes

👶🏼 Suitable from 12 months due to melted cheese potentially being a choking hazard. For younger babies, mix the cheese directly into the egg mixture before cooking.

❄️ Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently before serving. Can be frozen for up to 1 month; defrost in the fridge overnight and reheat until piping hot throughout.