Egg & Herb Rolls

Egg & Herb Rolls

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




3 large eggs.

1 Tbsp fresh, green herbs, e.g. parsley or chives.

A little sunflower oil.





  1. Heat the oven to 200°C/180°C fan/gas
  2. Lightly grease a small (8”x4”) rectangular
  3. Beat the eggs and herbs together with a splash of cold
  4. Pour into greased dish and bake for 10 minutes until egg is just set in the
  5. 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




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





  • 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.





  • 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.