Veggie Rolled Egg (Tamagoyaki)

Soft finger food · 15 min · 2 baby portions

12m+ProteinVeggieAllergen: egg

INGREDIENTS

  • 2-3 eggs
  • Finely chopped broccoli
  • Finely chopped cauliflower
  • Finely grated carrot
  • Pinch of white pepper

HOW TO COOK

  1. 1Whisk the eggs with the finely chopped broccoli, cauliflower, carrot and a pinch of white pepper.
  2. 2Pour a thin layer into a lightly oiled pan, and as it sets roll it to one side.
  3. 3Pour in another thin layer, let it set, and roll again to build up the layered omelette.
  4. 4Slide out, cool, then slice into strips or bite-sized pieces.

TIP

A small rectangular tamagoyaki pan makes rolling easier, but any non-stick pan works.

🔗Source: Regular Mum (TikTok)

Always follow your paediatrician's guidance on allergens and choking-hazard textures. Cook eggs, fish and meat thoroughly and serve food just warm.