1 Tablespoon olive oil
1/4 cup red bell pepper, diced
1/2 cup baby spinach, chopped
6 large eggs
2 Tablespoons milk
1/2 cup shredded cheddar cheese

In a small skillet over medium heat, add oil. Sauté bell pepper until tender.
Add spinach and cook until wilted. Place in a bowl.
Add eggs, milk and cheese to the bowl.
Whisk until combined.
In a medium skillet over medium heat.
Spray with 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 egg mixture.
Place on a cutting board. Repeat with remaining mixture.
Allow egg rolls to cool slightly, for babies and toddlers, cut into desired size pieces.
Refrigerate leftovers up to 3 days.

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