Baked Spring Omelette
Laura Bond, 3 portions.
This is healthy finger food at its best – the fat from the egg yolk helps baby absorb more carotenoids from the sweet potato. And it’s gluten and dairy free.
- 1 medium sweet potato, peeled and sliced into slim coin sized pieces
- 100g courgettes, sliced into moons or half moons depending on their size.
- 2 tbsp coconut oil
- 5 eggs
- Half a cup of frozen or fresh peas, blanched and then drained
- Chives, snipped
Line your baking tin with unbleached parchment paper (or grease with coconut oil) and preheat your oven to 180 degrees.
Heat the coconut oil in a pan and cook the sweet potato for approximately 8 minutes on very low heat, being careful not to burn. Add the courgettes and cook for a further 2-3 minutes.
Whisk the eggs in a bowl and add the blanched peas and chives.
Line the base of your tin with the sweet potato/courgettes and then pour over the egg mixture.
Cook in the oven for 20-25 minutes.
Cut into squares and serve.
If you are reheating, fry lightly in a pan with a little more coconut oil or bone broth.
Note: Baked eggs will last 3 days in the fridge (sealed in a glass container) however I would err on the side of caution with babies and keep it to no more than 2.
About the author...
Laura Bond is a journalist and nutritional health coach. She specializes in helping clients beat stress, reduce their toxic load and prepare their bodies for babies