Omelette Wrap With Smoked Salmon & Cream Cheese

1
Servings
5m
Prep Time
2m
Cook Time
7m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 1 serving
OK

Nutritional

  • Serving Size: 1 (317.3 g)
  • Calories 449.2
  • Total Fat - 28.9 g
  • Saturated Fat - 9.2 g
  • Cholesterol - 919.4 mg
  • Sodium - 799.9 mg
  • Total Carbohydrate - 2.4 g
  • Dietary Fiber - 0.3 g
  • Sugars - 1 g
  • Protein - 42 g
  • Calcium - 220.3 mg
  • Iron - 5.1 mg
  • Vitamin C - 4.2 mg
  • Thiamin - 0.1 mg

Step 1

Beat the egg in a small bowl until smooth and season with ground black pepper.

Step 2

Brush a non-stick frying pan (base no larger than around 19cm) with the oil and place over amedium heat and pour the egg into the pan and swirl so that it spreads around to complete cover the base and cook for 1 to 2 minutes or until set.

Step 3

Loosen with a spatula then flip and cook for 10 second more.

Step 4

Turn out onto a board and leave to cool for a few minutes and then spread the egg wrap with the soft cheese and season with pepper and top with the smoked salmon and salad leaves.

Step 5

Roll up firmly and cut in half diagonally to serve.

Step 6

TIP - if taking to work, roll your wrap rightly in foil and refrigerate in a lidded container.

Tips & Variations


No special items needed.

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