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. 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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Egg Rolls
Ingredients
- 3 eggs
- 1 tablespoon milk
- 1 tbsp capsicum finely chopped
- 1 tbsp parsley chopped
- 2 spring onions finely chopped
- ¼ cup grated cheese
Instructions
- 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.
Recipe Notes
Nutritional facts
Disclosure: I was compensated for my time working on this post with Australian Eggs but my opinions and views are honest and my own.
Dorothy says
Cant find the video for making egg rolls.
They sound great.
Amy says
Hi Dorothy, the video is in the middle of the post. After the first photo, there is some text and the video follows after. 🙂
Briony says
Thanks for your amazing website! I have a 9 month old and very picky almost 4 year old and needed some recipe inspiration! I saw myself going down the road of buying packet food for my 4 year old and really want to get out of the habit!
These omelettes were a great hit with both kids! So happy to find some recipes they can both enjoy! Thanks again!
Amy says
Thank you for your lovely comment, Briony. This has made my day 🙂
Franny says
Oh my goodness! I am so excited I found your website. My one-year old has dropped from the 50th to the 25th percentile for weight, and the health visitor says he needs to eat more! He's very picky, but I know he'll like these. I also plan to make your breakfast muffins asap (thank you for not using any added sugar — recipes without sugar/honey/syrup were hard to find!).
Can I ask what pan you're using in the video here? It looks brilliant.
Amy says
Hi Franny, I'm glad you find the site useful. This is a Tefal pan but I am unsure of the specific pan, sorry.
Dera says
Hi Amy, what can I use in place of Capsicum? Thank you
Amy says
Hi Dera, you can just miss it out or add in any other veg. Enjoy!
Katie says
Can these be frozen?
Amy says
Hi Katie, I have never actually tried freezing these but have frozen many other egg-based foods with success. I'd say it would definitely be worth a try.
Lorena lee says
What kind of milk did you use ?
Can I use evaporated milk ?
Thank you !
Amy says
Hi Lorena, I just used cows milk. I've never used evaporated milk before so can't say how it would work, sorry.