Vegetable Egg Roll Up

Vegetable Egg Roll Up
  • 20M Total Time

  • 10M Prep Time

  • 6 Ingredients

  • 4 Servings

Egg rolls are a fun way to serve eggs to kids, while also giving them tasty vegetables. These roll-ups are a nutritious dish you can feel good about serving the family.


  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.


  • 1 Tbsp. olive oil
  • ¼ cup red bell pepper, diced
  • ½ cup baby spinach, chopped
  • 6 large eggs
  • 2 Tbsp. milk
  • 1/2 cup shredded cheddar cheese

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.