Egg Pinwheels


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Omelets sliced into bite size snacks.

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  • 2 tsp. soy sauce
  • 2 tsp. peanut oil
  • 2 Tbs. water
  • 4 large eggs

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In a medium bowl, whisk the eggs, water and sauce for 2 minutes. Lightly brush a non-stick skillet with the oil; heat on high. Pour one fifth of egg mixture evenly into skillet (shake to spread). Heat for 20 seconds, or until almost set; remove from heat. With an egg slice, remove the omelets and roll it up. Place on a warm plate; cover with a cloth towel. Repeat the process, using one fifth of egg mixture each time. To serve, slice rolls into half inch rounds.

Variations: For extra flavor, spread omelets with a filling of your choice before rolling (e.g. pesto or sun-dried tomato spread).

Yield: 6 servings

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