Omelette Wrap

READY IN: 20mins
Recipe by ImPat

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

Top Review by Mia in Germany

This was a great decadent lunch today! I had no watercress but used corn salad instead, which was fine, and as I hate mayo I used some vegan horseradish-sunflowerseed-spread. Very good and filling :) Made for Think Pink. Thanks for posting, Pat!

Ingredients Nutrition

Directions

  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.
  2. Remove from the pan; cool on baking paper covered wire rack.
  3. Repeat with remaining eggs.
  4. Combine mayonnaise, dill and lemon juice in a small bowl.
  5. Spread each omelette with half of the mayonnaise mixture; top each with half the watercress, salmon and cucumber.
  6. Roll omelette to enclose filling and serve.

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