Salmon and cheese omelette pinwheels recipe

  • Makes 6 pinwheels
  • 5 mins to prepare and 2 mins to cook
  • 40 calories / serving
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Beat the egg with the chives, if using. Place a small, nonstick frying pan over a low-medium heat and add the butter. Swirl the butter round the pan and pour in the egg, again, swirling it round the base of the pan evenly. Cook for a minute or so, until just set underneath, then flip over and cook for half a minute more. Turn out onto a board to cool completely.

Once cool, spread the omelette evenly with the cream cheese, going right to the edge, and cover with a layer of smoked salmon (leaving a bit of a border round the edge). Roll up tightly and, if there is time, chill for at least an hour. Slice across the cylinder into about 6 ‘pinwheels’.  

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If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.

  • Ingredients

  • 1 egg, lightly beaten
  • 1tsp chives, very finely chopped (optional)
  • 1tsp butter
  • 2tsp cream cheese
  • 50g smoked salmon slices
  • Energy 160kj 40kcal 2%
  • Fat 3g 4%
  • Saturates 1g 5%
  • Sugars 0g 0%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 0.1g Protein 3.2g Fibre 0g


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