Omelette Wrap

8 ingredients
6 steps

Ingredients

  • cooking spray
  • 4 eggs (lightly beaten)
  • 2 tablespoons mayonnaise (gluten free)
  • 2 teaspoons dill (fresh finely chopped)
  • 1 teaspoon lemon juice
  • 100 g watercress (trimmed)
  • 100 g smoked salmon
  • 1/2 lebanese cucumber (65g, deseed and cut into matchsticks)

Directions

  1. 1
    Spray medium frying pan with cooking oil spray, cook half the eggs over medium heat, swirling the pan to a make a thin omelette.
  2. 2
    Remove from the pan; cool on baking paper covered wire rack.
  3. 3
    Repeat with remaining eggs.
  4. 4
    Combine mayonnaise, dill and lemon juice in a small bowl.
  5. 5
    Spread each omelette with half of the mayonnaise mixture; top each with half the watercress, salmon and cucumber.
  6. 6
    Roll omelette to enclose filling and serve.

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