Description
A quick, healthy, hidden-veggie toddler breakfast made with just spinach and eggs! Blend, cook like a thin omelet, roll into a wrap, and fill with whatever your little one loves. Perfect for busy mornings and meal prep.
Ingredients
Units
Scale
- 1/2 cup spinach, lightly packed
- 2 eggs
- Pinch of salt and pepper (optional)
- A little oil, for the pan
- Fillings of your choice
Instructions
- Add the spinach and eggs to a blender, along with a pinch of salt and pepper if using. Blend until completely smooth.
- Lightly oil a medium nonstick pan (10-inch) and set over low-medium heat.
- Pour in the egg mixture, swirl to coat the pan evenly, and cover with a lid. Cook gently for about 5 minutes.
- Once it begins to set, gently loosen the edges. Wait until it is fully cooked before flipping — an undercooked omelet will tear, so cook it a little longer than you think you need.
- Once fully set, flip and cook the other side for another 1 to 2 minutes.
- Slide onto a cutting board or plate and roll into a wrap while still warm.
- Unroll, fill with your favorite fillings (my toddler loves smoked salmon and cream cheese!), and roll back up to serve.
Notes
Frozen spinach works, just thaw and squeeze out excess water first. Store in an airtight container in the fridge up to 3 days. Cut into strips or pinwheels for little hands. For baby-led weaning, cut into easy-to-grab strips and check with your pediatrician about eggs and fillings.
