Omelette Wrap
"From the Womens Weekly Gluten-free, Allergy-free cookbook."
Original is 2 servings
Ingredients
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 by Step Method
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
- Cooking spray
1 Reviews
You'll Also Love
