Vegetable Egg Roll Up

Directions

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.

Ingredients

• 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