Omelette Wrap

2
Servings
5m
Prep Time
15m
Cook Time
20m
Ready In


"From the Womens Weekly Gluten-free, Allergy-free cookbook."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (263.6 g)
  • Calories 268.6
  • Total Fat - 15.9 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 431.9 mg
  • Sodium - 675.3 mg
  • Total Carbohydrate - 6.8 g
  • Dietary Fiber - 0.6 g
  • Sugars - 1.7 g
  • Protein - 23.9 g
  • Calcium - 108.9 mg
  • Iron - 2.9 mg
  • Vitamin C - 2.3 mg
  • Thiamin - 0.1 mg

Step 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.

Step 2

Remove from the pan; cool on baking paper covered wire rack.

Step 3

Repeat with remaining eggs.

Step 4

Combine mayonnaise, dill and lemon juice in a small bowl.

Step 5

Spread each omelette with half of the mayonnaise mixture; top each with half the watercress, salmon and cucumber.

Step 6

Roll omelette to enclose filling and serve.

Tips & Variations


  • Cooking spray

Related

Bergy (RIP" Forever in our Kitchen)

This recipe is special. The bit of mayo, dill & lemon really set up all the different flavours. I am sorry I just folded the omelette over and not roll it. I guess I had a bit too much filling. This will be on my list to make again.

(24 Jul 2016)