Garden Veggie Omelette Pinwheels

Pack these fresh and colourful spirals for a fun treat that will appeal to kids and adults alike.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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1/2 cup / 125 ml	light cream cheese, well softened
2 tbsp / 30 ml	creamy ranch or cucumber salad dressing
2	broccoli florets, finely chopped
1	small carrot, grated
1/4	red pepper, diced
1	green onion, finely chopped
1/2 cup / 125 ml	shredded Cheddar cheese
2 cup / 500 g	EGG Creations! Fat Free Original or Naturegg Omega Plus, well shaken
pinch	each salt and pepper

Blend the cream cheese with the salad dressing; set aside. Toss broccoli with the carrot, red pepper, green onion and cheese; set aside.
Brush a large (12-inch/30 cm) nonstick skillet with 1 tsp (5 mL) oil and set over medium heat. Shake the eggs with the salt and pepper. Pour half of the eggs into the skillet. Cover and cook, without stirring, for 3 to 4 minutes or until set.
Transfer to a plate lined with a paper towel. While still warm, but not too warm to handle, roll omelet, jelly-roll-style, around the paper towel. Cool to room temperature. Repeat with remaining egg to make a second rolled omelette.
Unroll omelets and discard paper towel. Carefully spread half of the cream cheese mixture over each omelette. Sprinkle each evenly with half of the vegetable mixture. Roll up tightly. Chill until set, about 30 minutes. Slice into 1-inch (2.5 cm) thick pinwheels to serve.

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The same great taste with none of the fat.

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Brush pastry and bread dough with Egg Creations Fat Free Original before baking to add a glossy colour.