Ingredients:
½ small pumpkin
10 free range eggs
3/4 cup pure cream, milk or rice milk
2 tbsp grated parmesan
2 tsp chopped dill
50g rocket, baby spinach or kale
¼ red onion (optional)
80g crumbled goats feta
2 tsps chopped parsley
Method:
Pre-heat oven to 175°C.
Peel, deseed and chop ½ small pumpkin. Place onto a baking paper lined baking tray and cook in oven for 35 minutes. Remove from oven and set aside.
Whisk together 10 free range eggs and 3/4 cup pure cream, milk or rice milk.
Line a 25x28x7cm square dish with baking paper and sprinkle the bottom with 1 tbsp grated parmesan (optional) and 2 tsp chopped dill. Add cooked pumpkin, 50g washed and chopped rocket or baby spinach or kale, ¼ peeled and finely sliced red onion (optional), and 80g crumbled goats fetta evenly to the square dish.
Pour egg mixture over the pumpkin and cheese making sure to cover all ingredients. Sprinkle extra tbsp grated parmesan and 2 tsps chopped parsley on top of egg mixture.
Bake for 30 minutes or until egg is set when wobbled once. Serve and enjoy immediately.
Serves a family of 4 and 1 baby/toddler.
Inspired by her first child Pip’s introduction to solid food, nutritionist, recipe developer and food stylist, Amie Harper, has created a delightful cookbook, Baby Pip Eats.
With the exciting arrival of her first child, she turned her attention to smaller servings and a simplified palette to please baby Pip. Cue her first cook book, Baby Pip Eats full of fun recipes for feeding your infant and valuable nutrition information. The book features a collection of 26 recipes — one for each letter of the alphabet – and the emphasis is on food that looks interesting and is also nutritious.