This adorable recipe is fairly easy to make. You do need a food processor or mixer that can whip eggs, and a very non-stick cookie sheet. Then you are good to go!
I originally found this recipe on a site that does not exist anymore. I’ve adapted it to be gluten-free and healthier, and made it much simpler.
My kids really like this recipe.
Egg Pinwheels - no gluten or dairy, and super cute!
- 12 eggs
- 1/4 cup of gluten-free flour mix I use 2 tablespoons potato starch + 2 tablespoons of garbanzo flour or quinoa flour or brown rice flour -- or if you are not gluten-free, then use regular flour
- 1/4 teaspoon salt
- 3 cups of filling - see three options below
Filling Option One:
- 1 cup "lasagna cheese" or real cheese
- 1 package defrosted frozen spinach
- 1 red bell pepper cut into small cubes
Filling Option Two:
Filling Option Three:
- I haven't tried it but I think a mixture of greens, pesto, and tiny cubes of potatoes would be amazing in these.
- Preheat oven to 350 degrees. Spread a thin coating of oil all over the inside of a very non-stick cookie sheet that is about 11 by 15 inches.
- Separate the eggs. Put all twelve egg whites into a food processor or the bowl of a mixer, and use the whipping attachment to whip them until they are stiff.
- Discard eight egg yolks (I know, that's hard to do, but a dozen of the really nice eggs costs about $4, so it won't break the bank). Add the remaining four egg yolks to the egg whites, along with the flour mixture and salt. Gently mix everything together with a spatula.
- Pour the egg mixture onto a cookie sheet, and use a spatula to spread it all the way to each edge and smooth it out so that it is about the same depth everywhere.
- Bake in the preheated oven for 10 minutes, until the eggs start to brown.
- While it bakes, mix up your choice of filling ingredients.
- Remove from the oven, but leave the oven on.
- Gently use a spatula to loosen the egg rectangle from the cookie sheet. Be careful -- it is hot!
- Once the egg rectangle is detached, carefully flip it upside down.
- Spread the filling mixture evenly over the egg rectangle, leaving about an inch bare along one of the long edges.
- Carefully roll up the rectangle, rolling toward the bare edge. Keep rolling until the edge is underneath the roll. I find it convenient to put the roll on a diagonal on the cookie sheet, so that if filling comes out the ends it lands on the cookie sheet.
- Bake for another 10 minutes.
- Cut through the roll to make it into eight spiral pinwheels, and serve. You can do the cutting with a knife or a sharp spatula -- or by looping dental floss around it and pulling the loop shut, to cut through the log. Fun!