Edam and Salmon Omelet Wraps
"This omelet-style dish makes a great starter. The Edam, salmon and dill dressing give it a real Dutch twist!"
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 1 teaspoon clear honey
- 1 tablespoon coarse grain mustard
- 1⁄2 lemon, juice only
- 2 tablespoons fresh dill, chopped
- 1⁄2 ounce butter
- 4 large eggs
- 3 ounces edam cheese, grated
- 2 ounces arugula leaves
- 4 1⁄2 ounces smoked salmon
- 3 ounces mixed salad greens
directions
- Make the dressing by whisking the oil, mustard, honey, lemon juice and dill together. Season to taste and set to one side. Pre-heat the broiler to medium setting.
- Crack the eggs into a bowl and whisk briefly to break up. Add the arugula and season to taste.
- Heat the butter in a large non-stick frying pan until foaming. Add the egg mixture and sprinkle over Edam. With a wooden spoon gently stir mixture around the surface of the pan. Cook until golden brown underneath. Place under the broiler until just setting on top.
- Remove the pan from the heat and arrange the salmon over the top. Using a palette knife, roll the omelet tightly and turn out onto a chopping board.
- Arrange the salad leaves in the centre of 4 plates and drizzle with a little of the dressing.
- Cut the rolled omelet on the slant into 8 equal pieces and place on top of the salad leaves. Drizzle over and around the remaining dressing and serve straight away.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
