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.
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- 3 eggs
- 1 tbsp milk
- 1 tbsp capsicum finely chopped
- 1 tbsp parsley chopped
- 2 spring onions finely chopped
- 1/4 cup grated cheese
- Crack the eggs into a mixing bowl
- Add the milk, capsicum, parsley, spring onions and cheese. Whisk until combined.
- Lightly oil a frying pan and heat over a medium / high heat. Reduce the heat to low and add half the egg mixture. Heat until half cooked and then roll the egg from the bottom to half way (see video)
- Pull the omelette down the pan and add in half of the remaining mixture. Heat again until half cooked and repeat.
- Add the remaining mixture, heat until half cooked and roll the whole way up.
- Transfer the egg roll to a chopping board, allow to cool slightly (as it cuts better) and then cut into bite size pieces.
Disclosure: I was compensated for my time working on this post with Australian Eggs but my opinions and views are honest and my own.