Carrot and Cheese Egg Roll Ups For Baby Led Weaning
Table of Contents
What Is An Egg Roll Made Of?
Egg, Carrot and cheese!
These carrot and cheese egg roll ups for baby led weaning recipe are a fun protein packed bento box! Ideal for finger foods for baby-led weaning.
The omelette is so easy to make and my son really enjoys it with the carrot added to It.
He always leaves carrots on the plate.
So this is a really good way to get him to eat some carrots!
You cannot have an omelette without cheese.
I find that adding the cheese at the end when it is finely grated, melts perfectly on an omelette.
When using a large frying pan, the omelette is so easy to roll, which makes for a perfect finger food for little ones.
Do Carrots And Cheese Go Together?
Carrots and cheese can be a surprisingly tasty combination.
The sweet and earthy flavour of carrots pairs well with the rich and creamy taste of cheese.
Carrots add a satisfying a hint of sweetness, while cheese provides depth and savoury notes to the dish.
Whether enjoyed raw with a cheese dip or cooked together in a dish like cheesy carrot casserole.
These two ingredients can complement each other nicely, creating a harmonious balance of flavours and textures on the palate.
Delicious Sides
The sweet potato is so delicious roasted. I find that if root vegetables are roasted in particular they go down a storm with my son.
The roasted sweet potato tastes great cold as part of this bento box so do not worry about the sweet potato or even the omelette rolls going cold.
I find that if cucumber is cut into rounds or sticks my son does not eat them, but he does eat cucumber when cut into ribbons.
Give it a go if you’re little one does not eat cucumber too!
This is a really fun, yummy bento box that is enjoyed by my son, so I hope your little ones will enjoy too!
You can find the full recipe below.
Ingredient information
Free range egg - The main ingredient for the egg rolls, perfect for 6 months of age.
If you can get free range eggs that will be the best for your little ones.
Carrot - Perfect for vitamin D, works so well In an omelette.
Mild cheddar - I like to use mild cheddar in an omelette. Creamier and not as sharp than mature cheddar.
Sweet potato - Perfect roasted, they are sweet and so tasty with the skins left on for some extra fibre.
Cucumber - Try cutting cucumber into ribbons, my little one loves eating cucumber like this!
Serving suggestion
The cheesy carrot bites are a great first food that can be served as it is, if you did want to serve this with anything else I would serve with some plain yogurt.
The great thing is you can make ahead and store in an airtight container.
You could add in some fillings to the omelette if you wanted, for example ham, chicken or red pepper.
Other bento box recipes: Pesto pasta, Potato salad or Peanut and cheese twists.
Storage instructions
To store the egg rolls for the next day, you will need to make sure that the egg rolls have cooled to room temperature.
Once cooled, you can transfer the eggs to an airtight container and store for up to 1 day in the fridge.
To reheat the eggs, place in a microwavable dish and heat for 30-40 seconds.
Check that the eggs are piping hot, and leave to cool before serving to your baby.
Whilst you can keep the eggs in the fridge for a day, they are best eaten on the day.
Equipment used to help with this recipe
Frying pan - I love the non-stick surface of this particular frying pan and it’s suitable for all types of hob.
Airtight container - I love the non-stick surface of this particular frying pan and it’s suitable for all types of hob.
Baking sheet - I have chosen to use a non-stick and BPA free baking sheet - they are easy to clean and, if you buy more than one, easily stackable and easily stored.
Recipe | Carrot and Cheese Egg Roll Ups For Baby Led Weaning
Makes 1 Bento box for a little tummy or big tummy
2 medium free range eggs, beaten
1/4 small carrot, finely grated
20g medium cheddar cheese
1/4 sweet potato, cubed
2.5 teaspoons olive oil
Black pepper
6 ribbons of cucumber, rolled
Instructions
Start by pre heating your oven to 180C or 350F. Prepare a lined baking tray with parchment paper.
Combine the sweet potato with 1/2 a teaspoon of olive oil and a grind of black pepper and mix until the sweet potato is coated with the olive oil and black pepper.
Lay the sweet potato on a lined baking tray and pop in the oven for 25 minutes. Turn half way through.
For the egg rolls, in a small bowl mix the carrot into the eggs until combined.
Heat the rest of the olive oil in a large frying pan coating the whole base of the pan and add in the egg mixture.
Spread the egg mixture across the whole frying pan. This should be a thin layer of egg. Cook for 2 minutes.
Flip the egg mixture over and cook for 1 minute, until golden brown and turn off the heat.
Sprinkle the cheese over the eggs and the cheese will naturally melt.
Leave the eggs to cook for a few minutes before rolling.
Roll the egg up starting from one side and folding over until you reach the other side.
Cut the eggs into 2cm slices. Set aside.
To make the cucumber, peel ribbons of cucumber with a potato peeler.
Assemble your bento box.
Hope you and your family enjoy!
Recipe notes
It’s best to use a large pan and make sure that the eggs take up the whole pan.
The thinner the omelette the more rolls you’ll get.
If you are using different filling be mindful as this may affect the rolling.
It’s best to grate or to make sure all the vegetables are the same size, pre cooked.
©The Petit Spoon
Content and photographs are copyright protected and need prior permission to use elsewhere. Copying and/or pasting full recipes to other websites and any social media is strictly prohibited. Sharing and using the link of this recipe is both encouraged and appreciated! Share this post now!
