I recently worked with Australian Eggs Corporation Limited to help demonstate how eggs can be incorporated into children’s weekly meals. I thought these Egg Rolls were a fantastic example of how to do that. They are a great recipe for getting kids involved in the kitchen (what kid doesn’t like cracking eggs) but also demonstrates a different way to serve up an omelette to kids.
I first started making a version of these egg rolls a couple of years ago, when I was doing baby-led weaning with my youngest. I got the idea from a youtube channel called Eugenie Kitchen. Fast forward a couple of years and I am now making them to pop in my eldest’s lunch box.
I added capsicum, spring onion, parsley and cheese to my egg rolls but the recipe is flexible so feel free to add in your kid’s favourite omelette fillings. As long as they are finely chopped they should work. I sometimes cook up the vegetables for a bit before adding them to the mixture.
5 from 1 vote
Egg RollsEgg Rolls are a great finger food for kids and babies.
Course Breakfast, Lunch
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Calories 171 kcal
- 1 tbsp milk
- 1 tbsp capsicum finely chopped
- 1 tbsp parsley chopped
- 2 spring onions finely chopped
- 1/4 cup grated cheese