PocketCook

From @Joshua Weissman

Toddler Omelette with Pea Puree and Strawberry Cake

25 min · Serves 1

25 mintotal
20 minhands on
9steps
1servings

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Ingredients

For the pea puree

  • 1 tbsp olive oil
  • 1 cup frozen peas
  • 2 tbsp water

For the omelette

  • 2 large eggs
  • 1 tbsp olive oil
  • 1 tbsp chopped fresh chives

For the strawberry cake

  • 1/2 cup fresh strawberries, hulled and halved
  • 1/2 cup flour
  • 1/4 tsp baking powder
  • 1 large egg
  • 2 tbsp milk
  • 1 tbsp butter
  • 2 tbsp whipped cream, for serving

Method

For the pea puree

  1. Heat olive oil in a small saucepan over medium heat, add peas and water, and simmer until cooked through, 3–4 minutes.

  2. Transfer cooked peas to a blender and process until smooth.

For the omelette

  1. Whisk eggs in a bowl until smooth.

  2. Heat olive oil in a small skillet over medium heat, add chives, and pour in egg mixture.

  3. Cook until set, then fold omelette in half and transfer to a plate.

For the strawberry cake

  1. Blend strawberries into a puree and strain through a sieve into a bowl.

  2. In a separate bowl, whisk together flour, baking powder, egg, and milk into a smooth batter.

  3. Heat butter in a small non-stick pan over medium-low heat, pour in batter to form small pancakes, and cook until golden brown on both sides, 2–3 minutes per side.

  4. Plate pancake with strawberry puree and garnish with whipped cream and fresh strawberry slices.

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