- Under 10 minutes to prepare
- Under 10 minutes to cook
- Makes one large omelette or approx. 8 whirls
- How to make
½ a small carrot
½ a small courgette
40g cheddar cheese
2 large eggs
60ml whole milk (a non-dairy alternative even water also work if you prefer)
A drizzle of vegetable oil for cooking
How to make
Peel and grate the carrot, then grate the courgette and cheese
In a bowl or jug whisk the eggs and milk, then stir in the grated vegetables and most of the cheese - reserve a small handful of grated cheese for later
Heat the oil in a large frying pan over a medium heat then pour in the mixture and tip to cover the pan.
Cook for approx. 5 minutes until set and golden on the bottom, then use a fish slice to flip over and cook the other side. If you struggle to flip the large omelette over you can alternatively cook the top side under a warm grill
Turn off the heat then quickly spread the remaining grated cheese over the omelette evenly. The cheese should start to melt in the residual heat from the pan, so as this happens carefully roll up into a whirl, from one side of the pan to the other. (Be careful of the hot pan). The melted cheese should hold the whirl together (add a little extra if needed). If the cheese isn't melting then you can place under a hot grill for a few seconds
Remove from the pan and allow to cool. Once cool, cut the sausage shaped whirl into approx. 1.5cm slices. Turn each one onto it’s side to see the individual little whirl shapes and serve
- Dairy ingredients
You can use a dip or spread of your choice as an alternative to the cheese to hold the whirl together if you like, in which case you can remove from the pan before rolling up.
Wrap in foil or place into plastic tubs for your little one's lunchbox. Serve with some fresh salad and crudities. Can be eaten hot or cold. Can be made ahead and kept in the fridge for up to 2 days.