Options:

Include nutrition information?

Omelette Wrap

Created by ImPat on October 24, 2014

100 grams watercress (trimmed)
100 grams smoked salmon
65 grams cucumber (1/2 cucumber, lebanese cucumbers, deseed and cut into matchsticks)

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.