Toddler – Cheesy Egg Tortilla with chickpea and tomato salad


Cheesy Egg Tortilla
2 boiled and chopped into bite size pieces
1 onion — chopped finely
1 tbsp rapeseed oil for frying
4 free range eggs, whisked
25g hard cheese such as cheddar, edam or gouda, grated (low fat optional)
75g mushrooms, sliced
60g spinachChickpea & tomato salad
80g cherry tomatoes, halved or quartered
200g chickpeas
Half small red onion
1 tbsp olive oil
Black ground pepper to season



Gently cook the onion and chopped potatoes in the oil in a frying pan.

Add the eggs, mushrooms and spinach and sprinkle with the cheese.

Cover with a lid until the eggs are fully cooked (firm to touch).

Place under a hot grill until golden in colour.

To make the salad, mix the cherry tomatoes, chickpeas, and onion in a bowl. Drizzle over the olive oil and season with black pepper.

Serve the tortilla warm with the salad on the side.


Nutritional Information

Per serving:

  • Energy: 323 kcal
  • Protein: 15g
  • Carbohydrates: 25g
  • Fat: 20g
  • Source of Omega 3, Iron, Calcium and Vitamin D