Egg Pinwheels 

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Omelette sliced into bite size pinwheels.

Suggestions:

A rather moreish finger food.

Ingredients:

4 extra-large eggs (59g each with shell)

2 tsp salt-reduced soy sauce

2 tsp peanut oil

2 Tbsp water

Directions:

In a medium bowl, whisk the eggs, water and sauce for 2 minutes.

Lightly brush a non-stick frying pan with the oil. Heat pan on high.

Pour one fifth of egg mixture evenly into pan (shake pan to spread). Heat for 20 seconds, or until almost set; remove from heat. With an egg slice, remove the omelette and roll it up. Place on a warm plate; cover with a tea towel.

Repeat the process, using one fifth of egg mixture each time.

To serve, slice rolls into 1cm rounds.

Variations:

For extra flavour, spread omelettes with a filling of your choice before rolling (e.g. pesto or sundried tomato spread).

Serving suggestions and garnishes not included in recipe analysis.

Author:

Family Health Publications

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