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A plate with multiple coloured egg rolls on a white plate.

Cheese Omelette with Veggies (Toddler & BLW Recipe)

These Cheese Omelette with Veggies are 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.
Course Breakfast
Cuisine Canadian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings


  • 3 eggs
  • 1 tbsp milk
  • 3 tbsp cheddar cheese shredded
  • tsp coconut oil or butter or olive oil
  • 2 tbsp spinach puree
  • 2 tbsp roasted red pepper puree
  • 2 tbsp sweet potato puree


  • 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.


  • 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.