Annabel Karmel's omelette pinwheels

omelette pinwheels
  • Serves: 4
  • Prep: 10 mins
  • Cook: 15 mins

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.


  • 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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2.9 / 5 rating (8 votes)