Lunch/Dinner
Mushroom & Spinach Egg Piadina
6 Months +, 7 Months +, 8 Months +, 9 Months +, 10 Months +, 11 Months +, 12 Months +, 18 Months +, 24 months +
Nut Free|Vegetarian

Nourishing, packed with veggies, and full of flavour—this egg piadina is a perfect quick lunch for the whole family

Time

15-20 Minutes

Storage

Store in a fridge

Servings

1 to 2 portions

Time

15-20 Minutes

Storage

Store in a fridge

Servings

1 to 2 portions

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Ingredients

A handful Sliced mushrooms
A handful Fresh spinach
1 to 2 Eggs
1 Piadina or tortilla
A handful Grated cheddar or Parmesan
A little Extra virgin olive oil
A handful Sliced mushrooms
A handful Fresh spinach
1 to 2 Eggs
1 Piadina or tortilla
A handful Grated cheddar or Parmesan
A little Extra virgin olive oil

Recipe Tips

For younger babies:

use a no-salt tortilla

add minimal or no cheese

serve open-faced and cut into soft strips

Method

  • 1
    Sauté the mushrooms and spinach in a pan with a little oil
  • 2
    Meanwhile, beat the eggs and pour them into the pan, spreading evenly
  • 3
    Sprinkle the cheese over the top, then place the tortilla on top of the egg
  • 4
    Cook over medium-high heat for about 5 minutes, or until the egg is set
  • 5
    Carefully flip with a spatula, fold, and cook for another 1 to 2 minutes on each side
  • 6
    Let it cool slightly, then cut into triangles and serve
  • 7
    Buon appetito!

    • Storage

    Best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 24 hours

    Reheat in a pan or air fryer until warmed through

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