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Omelette wrap

The Australian Women’s Weekly
 
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Photographer: Teny Aghamalian, Stylist: Louise Bickle
Photographer: Teny Aghamalian, Stylist: Louise Bickle

Serving size: Serves 2
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Special options: Gluten free, Kid friendly, Nut free
Course: Beverage, Lunch
Favourite flavours: Easy recipes

Omelette wrap
INGREDIENTS

cooking-oil spray
4 eggs, beaten lightly
2 tablespoons gluten-free mayonnaise
2 teaspoons finely chopped fresh dill
1 teaspoon lemon juice
100g watercress, trimmed
100g smoked salmon
½ lebanese cucumber (65g), seeded, cut into matchsticks
METHOD

Spray medium frying pan with cooking oil; cook half the egg over medium heat, swirling pan to make thin omelette. Remove from pan; cool on baking-paper-covered wire rack. Repeat with remaining egg.

Combine mayonnaise, dill and juice in small bowl.

Spread each omelette with half the mayonnaise mixture; top with watercress, salmon and cucumber. Roll omelette to enclose filling.
 
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User comments
i have to cook a lunch at school, so i will do this, looks simple and delicious

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