Description
These Breakfast Pizza Rolls are a high-protein, easy-to-make meal perfect for baby-led weaning (BLW) and great for the whole family. With just four staple ingredients, they are also budget-friendly and packed with flavor.
Ingredients
Scale
- 4 8″ whole wheat tortillas
- 1 cup pizza sauce
- 8 Omega-3 eggs
- 1 cup shredded mozzarella
- 1 tbsp olive oil (for cooking)
- 3 tbsp milk (optional, for fluffier eggs)
- Salt and pepper, to taste
Instructions
- Prepare Tortillas: Spread 3-4 tablespoons of pizza sauce evenly onto each tortilla. Set aside.
- Preheat Skillet: Heat a 10” nonstick skillet over medium-low heat. Add enough olive oil to lightly coat the pan.
- Prepare Egg Mixture: In a bowl, whisk together the eggs, milk (if using), salt, and pepper.
- Cook Egg Layer: Pour ¼ of the egg mixture into the skillet, spreading it out to form a thin omelet. Cook until the egg is mostly set but still slightly soft on top.
- Add Toppings: Top the egg with 3-4 tablespoons of pizza sauce and 3-4 tablespoons of shredded mozzarella.
- Add Tortilla: Place a tortilla (sauce side down) on top of the egg. Press gently to help the tortilla stick.
- Cook and Roll: Carefully swirl the tortilla in the pan to ensure the egg is fully cooked and the tortilla is adhered. Slide the tortilla onto a plate or cutting board, then flip it back into the pan, tortilla side down. Cook for an additional 30 seconds.
- Finish and Serve: Slide the egg-topped tortilla onto a plate and let it cool slightly. Roll it up with the tortilla side out.
Notes
- For added flavor, consider adding vegetables like spinach or bell peppers to the egg mixture.
- These rolls can be made ahead and reheated for a quick meal.
- Prep Time: 10 minutes
- Cook Time: 15 mins
- Category: Breakfast, Snack
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 395
- Sugar: 2g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 320mg