Layered Omelet
Egg, Pumpkin, Butter, Milk
A layered omelet of egg, milk, pumpkin and butter makes a soft, colourful bake that's gentle and protein-rich. The pumpkin adds natural sweetness and beta-carotene. A lovely breakfast for babies from around 8 months — cook the egg through fully, then cool and cut into easy-to-hold strips.
Ingredients
- Large Egg (C1)2 pcs
- Milk50 ml
- Pumpkin100g
- Butter1 tsp
Instructions
- 1
Whisk 2 eggs with milk until smooth.
- 2
Use a vegetable peeler to make thin slices of pumpkin.
- 3
Place parchment paper at the bottom of a mold or deep plate, grease with butter, and pour in a little of the egg-milk mixture.
- 4
Layer pumpkin slices on top and pour over with the mixture, repeating until all ingredients are used.
- 5
Place the container in a steamer or a pan with boiling water and cook for 15 minutes. Alternatively, bake in the oven at 180°C for 15 minutes.
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