Spinach Omelette Pinwheels

1. Take the spinach in your hand and roughly roll it up, then run your knife over it to chop into chunky pieces.

2. Add the butter and a tiny drizzle of oil (to stop the butter from burning) to a medium-sized frying pan, ideally one the same size as your wrap. Add the spinach and set over a high heat. Sauté the spinach for 1–2 minutes until wilted.

3. Meanwhile, add the eggs, cheese, garlic, and black pepper to a bowl and whisk well with a fork.

4. Once the spinach is soft and most of the moisture has evaporated, spread it evenly across the pan and pour over the egg mixture. Tilt the pan so the egg evenly coats the base, then cook for 2 minutes.

5. Once you see the egg is mostly cooked, place the wrap over the omelette, pushing it gently to stick to the egg. Cook for a further 1–2 minutes.

6. Shake the pan gently to ensure the egg is not stuck, then remove from the heat. Place a plate over the pan and quickly turn out onto the plate so the wrap is now underneath and the spinach egg is facing upwards.

7. Now you can roll up the wrap and leave it to stand on the plate for a few minutes, seam side down so it doesn’t unravel.

8. Using a serrated knife, cut into 1-inch wide pieces and lay them on their side for serving.

Little ones can eat them whole as it is, dipped into some Yeo yogurt. Adults, try swirling some of your favourite hot sauce into the yogurt for dipping - it works very well.