This recipe is an easy finger food that can be made ahead of time. Vary the kind of herbs used as an introduction to new flavours.
Serves: 3 children
Dietary: Suitable for vegetarian, milk-free, wheat-free, nut-free,
Preparation time: 5 minutes
Cooking time: 10 minutes
INGREDIENTS
3 large eggs.
1 Tbsp fresh, green herbs, e.g. parsley or chives.
A little sunflower oil.
METHOD
- Heat the oven to 200°C/180°C fan/gas
- Lightly grease a small (8”x4”) rectangular
- Beat the eggs and herbs together with a splash of cold
- Pour into greased dish and bake for 10 minutes until egg is just set in the
- Once cool enough to handle, carefully turn the egg out and roll it up from the long Allow to finish cooling in a roll, and then cut into 6 ‘bed rolls’.
This recipe has been donated by Catherine McNeill, Registered Associate Nutritionist
NUTRITION INFORMATION
Per egg roll
Total calories 46 kcal
Fat: 3.2 g
Saturated Fat:0.8 g
Carbohydrate: 0.5 g
Total sugar: 0 g
Fibre: 0 g
Protein: 3.9 g
Salt: 0.12 g
Per serving (2 egg rolls)
Total calories: 91 kcal
Fat: 6.3 g
Saturated Fat: 1.6g
Carbohydrate: 0.8 g
Total sugar: 0 g
Fibre: 0 g
Protein: 7.7 g
Salt: 0.23 g
NUTRITION FACTS
- One serving (2 rolls) provides a excellent source of protein, Vitamin D, Iodine, Selenium, Phosphorus, and many B vitamins (riboflavin, Niacin, Pantothenic acid, Biotin and Vitamin B12).
- The protein quality of eggs is second to none.
- Not only will this recipe provide essential amino acids needed for growth and development, but eggs are also a good source of vitamin D essential for bone health for a pre-school child.
VARIATIONS
- Dried herbs work well, too. You may need just a teaspoon of them as dried herbs have a more intense flavour than
- You could also try chilli flakes to add a little spice.
PHOTOS
