“From the Womens Weekly Gluten-free, Allergy-free cookbook.”
READY IN:
20mins
SERVES:
2
YIELD:
2 omelette wraps
UNITS:
US

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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