Contents
Mushroom & Spinach Egg Piadina 🍄🥚🌿
Nourishing, packed with veggies, and full of flavour, this mushroom and spinach egg piadina is a quick and satisfying lunch for babies, toddlers, and the whole family.
This egg piadina is warm, cheesy, soft, and full of goodness from mushrooms, spinach, and eggs. It makes a lovely easy meal when you want something fast, nourishing, and family-friendly.
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
Recipe Tips
For younger babies:
- Use a no-salt tortilla
- Add minimal or no cheese
- Serve open-faced and cut into soft strips
Method
- Sauté the mushrooms and spinach in a pan with a little oil.
- Meanwhile, beat the eggs and pour them into the pan, spreading evenly.
- Sprinkle the cheese over the top, then place the tortilla on top of the egg.
- Cook over medium-high heat for about 5 minutes, or until the egg is set.
- Carefully flip with a spatula, fold, and cook for another 1 to 2 minutes on each side.
- Let it cool slightly, then cut into triangles and serve.
- Buon appetito!
Baby Serving Note
Suitable from 6 months+ when served in an age-appropriate way. For younger babies, use a low-salt tortilla, go light on the cheese or leave it out, and serve in soft strips or open-faced pieces that are easy to hold.
Storage
Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 24 hours.
Reheat in a pan or air fryer until warmed through.
A simple, nourishing recipe that’s quick enough for busy days and tasty enough for the whole family to enjoy together.
