NL EN 
BACK TO BLOG OVERVIEW
RECIPE: Zucchini carrot omelette

RECIPE: Zucchini carrot omelette

Can you use some lunch inspiration? Alternate bread and salads with this zucchini carrot omelette. This omelette can be eaten hot or cold. Prepare this dish the night before so that you can take it the next day in your lunch box to work or school. Also great for a picnic.

COOKING TIME: 10 minutes

NEED (For 2 servings)
~ 3 eggs
~ 1⁄2 zucchini
~ 2 large carrots
~ 2 tsp Italian herbs
~ 2 tbsp butter

TO DO
1. Beat the eggs in a bowl with a whisk. Season it with salt and pepper.
2. Cut the zucchini and carrots into pieces and finely grind them in a food processor.
3. Add the vegetables and Italian herbs to the eggs.
4. Heat the butter in the frying pan. Pour the mixture into the pan. Place a lid on the pan and
cook over medium heat until the egg mixture has solidified. Remove the pan from the heat,
place a flat plate on the frying pan and turn it over on the plate. Now let the omelette
inverted again in the pan and bake for another 2 minutes on the other side. Turn the omelette
on a plate and let it cool down. Cut the omelette into points.

Enjoy!


PSST!
Is your baby around 7 months old? Then your baby is probably used to eating pureed food. From now on you can puree everything less fine and offer food with some coarser pieces.

You can now also give your baby starchy foods such as pasta and rice and protein-rich foods such as eggs. Always make sure that chicken and eggs are well done.

When you offer some of this omelette to your child in small pieces, it can get used to more solid food.

View our workouts
share on: