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


  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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