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egg tortilla recipe for baby

Sweet Potato and Quinoa Breakfast Tortilla

This is a family-friendly recipe, even your baby-led weaner can eat. This "breakfast" tortilla is great for any meal of the day. It contains just 4 ingredients (although cheese on top would make a tasty addition!). 
Just cut the finished tortilla into strips for your little self-feeder.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Breakfast
Cuisine spanish
Servings 6

Equipment

  • Large oven proof skillet

Ingredients
  

  • 1 tbsp oilive oil extra virgin
  • 2 cups   coarsely shredded peeled sweet potato about 1 medium
  • 6 large eggs beaten
  • 1 cup green onions chopped
  • 1.25 cups cooked quinoa cooled

Instructions
 

  • Preheat broiler, with rack set 4 to 6 inches (10 to 15 cm) from the heat source
  • In ovenproof skillet, heat oil over medium-high heat. Add sweet potato and cook, stirring, for 8 to 10 minutes or until softened.
  • Add eggs, green onions and quinoa, gently shaking pan to distribute eggs.
  • Reduce heat to medium and cook for about 8 minutes, gently shaking pan every minute, until eggs are almost set.
  • Place skillet under preheated broiler and broil for 1 to 2 minutes or until lightly browned. Slide out of the pan onto a cutting board and cut into wedges.

Notes

Courtesy of The Parents’ Guide to Baby-led Weaning: Skip the Purees and Go Straight to Solids! by Jennifer House © 2017 www.robertrose.ca Available where books are sold.
Keyword baby led weaning