Omelette pinwheels recipe
With thanks to British Lion Eggs in association with Annabel Karmel
These pinwheels don’t just taste great – they look great too!
Suitable for: 10+ months
Prep time: 10 minutes
Cook time: 15 minutes
- 1 tbsp sunflower oil
- 4 British Lion eggs
- 2 tbsp milk
- 3 heaped tbsp cream cheese
- 75g broccoli florets
- 6 cherry tomatoes, chopped
- 50g grated Cheddar cheese
9 paper straws, cut in half (to make 18)
To make the pinwheels
- Beat the eggs and milk together in a jug.
- Heat the oil in an omelette pan measuring about 20-23cm wide.
- Pour in 1/3 of the eggs. Swirl around the pan to make an even layer.
- Cook for 2 minutes until set underneath. Flip over and cook for one minute on the other side. Transfer to a plate.
- Repeat to make two more then leave to cool.
- Steam the broccoli for 6 minutes until just cooked. Cool, then finely chop.
- Put the omelettes flat on a board and spread the cream cheese over the omelettes. Top with the chopped broccoli, tomatoes and Cheddar cheese.
- Roll-up to make a log shape and then slice each log into 5 to 6 pieces to make snail-like pinwheels.
- To serve, push each pinwheel onto a straw – kids eat with their eyes and will love this.
Important information about eggs:
The Food Standards Agency (FSA) has changed its advice on eggs, confirming they are now safe to be eaten runny, and even raw, by vulnerable groups including infants, children and pregnant women as long as they are British Lion.
About British Lion eggs
Disclaimer: The views and advice given in this article are those of the guest writer and do not necessarily reflect the opinions of Weaning Week or any other organisations represented on this platform