Baby and toddler recipes
🌮 Egg and cheese breakfast quesadilla
A soft tortilla filled with scrambled egg, a little cheese and spinach, toasted until melty. A Mexican inspired breakfast that is easy to hold and full of protein.
Makes 1 quesadilla, cut into strips
Ingredients
- 1 small Tortilla wrap (wholemeal)
- 1 Egg
- 15g Cheddar (grated)
- a small handful Spinach (finely chopped)
- 1/2 tsp Butter (unsalted)
Method
- Scramble the egg with the spinach in a little butter until fully set.
- Lay the tortilla flat and spread the egg and cheese over half.
- Fold the tortilla over.
- Toast in a dry pan for 2 minutes each side until golden and the cheese has melted.
- Cool and cut into strips.
Serving it to your baby
From 10 months, cut into strips or small triangles. Make sure it has cooled, as melted cheese can stay hot inside.
For the rest of the family
Season adults' with salt, salsa and avocado, and add black beans or peppers.
Storing and reheating
Best eaten fresh. Cooled leftovers can be kept in the fridge for up to 1 day and reheated once until piping hot.
How to introduce gluten · How to introduce egg · How to introduce milk
Weaning with OBubba
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Questions parents ask
Are tortilla wraps OK for babies?
Yes, in moderation. Wraps contain some salt, so look for lower salt versions.
Can I make this for a younger baby?
Yes, from 7 months; cut it into thin soft strips and make sure the tortilla is not crispy.
OBubba gives general information based on UK guidance. It is not medical advice and does not diagnose anything. Every baby is different. If your baby has a known allergy, severe eczema or a medical condition, speak to your doctor or health visitor before starting solids. Learn baby first aid, and in an emergency call your local emergency number (999 in the UK).