Omelette Wrap

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

• Ready In: 20 mins
• Serves: 2
• Yields: 2 omelette wraps

Ingredients

•  cooking spray
• 4  eggs (lightly beaten)
• 2  tablespoons mayonnaise (gluten free)
• 2  teaspoons dill (fresh finely chopped)
• 1  teaspoon lemon juice
• 100  g watercress (trimmed)
• 100  g smoked salmon
• 1⁄2 lebanese cucumber (65g, deseed and cut into matchsticks)

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.