Garden Veggie Omelette Pinwheels

Ingredients

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

Directions

1. Blend the cream cheese with the salad dressing; set aside. Toss broccoli with the carrot, red pepper, green onion and cheese; set aside.

2. 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.

3. 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.

4. 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.

Tips

1. Omit the ranch dressing and use a flavoured light cream cheese instead.

2. Pinwheels can be made ahead and reserved up to 1 day in the refrigerator.