Prep Time: 10 Mins
1 Tbsp. olive oil
¼ cup red bell pepper, diced
½ cup baby spinach, chopped
6 large eggs
2 Tbsp. milk
½ cup cheddar cheese, shredded
- In a small skillet over medium heat, add oil. Sauté bell pepper until tender. Add spinach and cook until wilted. Place it in a bowl. Add eggs, milk, and cheese to the bowl. Whisk until combined.
- In a medium skillet over medium heat. Spray 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 the egg mixture. Place it on a cutting board. Repeat with the remaining mixture.
- Allow egg rolls to cool slightly, for babies and toddlers, cut into desired size pieces. Serve.
- Refrigerate leftovers for up to 3 days.