Vegetable Egg Roll Up

Make your little ones’ bites count with EGGS! When you incorporate eggs into your toddler’s diet, you are giving them the nutrients they need for healthy development – AND helping reduce the risk of developing an egg allergy.

These Vegetable Egg Roll Ups are a great way to serve your kids a nutritious meal they’ll love!


1 Tbsp. olive oil
1/4 cup red bell pepper, diced
1/2 cup baby spinach, chopped
6 large EGGS
2 Tbsp. milk
1/2 cup shredded cheddar cheese


  1. In a small skillet over medium heat, add oil. Sauté bell pepper until tender. Add spinach and cook until wilted. Place in a bowl.
  2. Add eggs, milk and cheese to the bowl. Whisk until combined.
  3. In a medium skillet over medium heat. Spray with nonstick cooking spray. Add a quarter of the egg mixture to the skillet. Heat until cooked through, about 3-5 minutes, then carefully use a spatula to roll egg mixture. Place on a cutting board. Repeat with remaining mixture.
  4. Allow egg rolls to cool slightly, for babies and toddlers, cut into desired size pieces.
  5. Serve.  Refrigerate leftovers up to 3 days.