This veggie omelette recipe is an easy and delicious toddler breakfast idea that will disappear in a flash! Not only are they eye-catchingly colourful, they’re packed with nutrients that your little ones will gobble up.
This cheesy veggie omelette recipe may look fancy (such pretty colours!) but they are so easy to make. This has been my go-to toddler breakfast idea lately takes to how easy it is to make and how it uses up leftovers hanging around the fridge. They are perfect for baby led weaning, toddlers, and you too!
Table of contents
Why This Recipe Works
It can be challenging to figure out new toddler breakfast ideas on a regular basis. Trust me, it feels like they can eat the same thing every day and then suddenly change their minds. But this veggie omelette recipe, it’s perfect since it’s:
- Easily customizable with different vegetables that can be pureed.
- Easy to make.
- Packed with healthy goodness.
- Perfect for baby led weaning.
- Easy grab-and-go breakfast.
Key Ingredients
Eggs — Eggs are pretty inexpensive and are packed with nutrition. So if your baby chucks half of their cheese omelette on the ground like mine often does, it hurts the wallet less.
Milk — You can use any milk of your choice.
Spinach puree — To make spinach puree, blanch a few handfuls of spinach and grind with a teaspoon of water to form a smooth puree with a food processor.
Roasted red pepper puree — For roasted red pepper puree, use 1 roasted red pepper from a jar and puree it with little water.
Sweet potato puree — To make sweet potato puree peel and cook a sweet potato and puree with a little water till smooth.
How to Make This Recipe
Step 1: Pre-heat a small non-stick pan over medium-low heat. Add ½ teaspoon coconut oil or butter or olive oil. In a small bowl, whisk the eggs and milk together. Divide it equally into three bowls. To one bowl add the spinach puree, to the second bowl add roasted red pepper puree and to the third bowl add sweet potato puree.
Step 2: Toss one bowl of the egg mixture into the pan and cook for 2 minutes. Sprinkle a tablespoon of cheese on top of the eggs, cover the pan with a lid, and cook for 2 more minutes. Carefully slide the egg onto a cutting board or a plate. Let it cool for a minute.
Step 3: Then starting on one side of the disc roll the egg into a neat log.
Place the seam side down and let it cool, as it cools the eggs will hold their shape.
Step 4: Repeat the process with the remaining egg mixture. You will have green, red and yellow cheese omelettes that are the perfect toddler breakfast idea.
Expert Tips
You want to ensure the vegetable purees are smooth and not too thin or the veggie omelette recipe may turn out too watery.
Avoid placing the pan on too high of heat as the egg will quickly burn and the egg rolls will look brown and not colourful.
Allow the egg rolls to cool before serving them to your little ones. The inside of the roll can hold onto steam and make the rolls too hot.
Recipe FAQs
Yes! This toddle breakfast idea is totally nut-free so you can absolutely send it with your kids to school or daycare!
These cheesy egg rolls have no gluten in them. You can use non-dairy milk in place of cows milk if you prefer.
After your egg rolls have cooled to room temperature, transfer them to an airtight container and store them in the fridge for up to 5 days. Simply reheat them in the microwave when ready to eat!
You can puree any extra vegetables you have on hand! Try peas, carrots, pumpkins, beets, French beans, and more for these cheese omelettes!
More Recipes You Might Like
Want more toddler breakfast ideas like my veggie omelette recipe? Try these ones:
- Mini Egg Muffins with Cheese & Broccoli (BLW & Toddler Friendly)
- Spinach Chicken Muffins
- Broccoli and Cheese Egg Muffins
- Peanut Butter Banana Mini Muffins
Tell me lovelies, what are your go-to breakfast recipes for your toddlers?
Veggie Omelette Recipe (Toddler and BLW Friendly)
Ingredients
- 3 eggs
- 1 tbsp milk
- 3 tbsp cheddar cheese shredded
- 1½ tsp coconut oil or butter or olive oil
- 2 tbsp spinach puree
- 2 tbsp roasted red pepper puree
- 2 tbsp sweet potato puree
Instructions
- Pre-heat a small (8 inch) non-stick pan over medium-low heat. Add ½ teaspoon coconut oil or butter or olive oil.
- In a small bowl, whisk the eggs and milk together. Divide it equally into three bowls. To one bowl add the spinach puree, to the second bowl add roasted red pepper puree and to the third bowl add sweet potato puree. This way you will end up with green, red and orange egg rolls
- Toss one bowl of the egg mixture into the pan and cook for 2 minutes.
- Sprinkle a tablespoon of cheese on top of the eggs, cover the pan with a lid, and cook for 2 more minutes.
- Carefully slide the egg onto a cutting board or a plate. Let it cool for a minute. Then starting on one side of the disc roll the egg into a neat log.
- Place the seam side down and let it cool, as it cools the eggs will hold their shape.
- Repeat the process with the remaining egg mixture.
Notes
- You want to ensure the vegetable purees are smooth and not too watery.
- Avoid placing the pan on too high of heat as the egg will quickly burn and the egg rolls will look brown and not colourful.
- Allow the egg rolls to cool before serving them to your little ones. The inside of the roll can hold onto steam and make the rolls too hot.
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Leave a Comment