Omelette Pinwheels

omelette pinwheels recipe annabel karmel

Omelette Pinwheels

Roll-up! Roll-up! These omelette pinwheels are colourful and fun on their own, or thread them onto colourful paper straws for a spring show stopper – a nutritious treat for brunch, lunch or dinner.

Click here for more simple twists on everyday eggs.

British Lion eggs are approved by the Food Standards Agency to be served runny to pregnant women, babies, young children and elderly people.

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1 tbsp sunflower oil
4 medium 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)


  1. Beat the eggs and milk together in a jug.
  2. Heat the oil in an omelette pan measuring about 20 – 23cm wide.
  3. Pour in 1/3 of the eggs. Swirl around the pan to make an even layer.
  4. Cook for 2 minutes until set underneath. Flip over and cook for one minute on the other side. Transfer to a plate
  5. Repeat to make two more then leave to cool.
  6. Steam the broccoli for 6 minutes until just cooked. Cool, then finely chop.
  7. Put the omelettes flat on a board and spread the cream cheese over the omelettes . Top with the chopped broccoli, tomatoes and Cheddar cheese.
  8. Roll-up to make a log shape and then slice each log into 5 to 6 pieces to make snail-like pinwheels.
  9. To serve, push each pinwheel onto a paper straw – kids eat with their eyes and will love this.

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