Name: Omelette wrap
Cook time: 5 min
Total time: 5 min
Yield: 2
Ingredients: cooking-oil spray; 4 eggs, beaten lightly; 2 tablespoon mayonnaise; 2 teaspoon finely chopped fresh dill; 1 teaspoon lemon juice; 100 gram watercress, trimmed; 100 gram smoked salmon; 1/2 lebanese cucumber (65g), seeded, cut into matchsticks

Omelette wrap

This omelette wrap is not only gluten-free, it's also wheat-free, yeast-free and nut-free. A great stand-by to have on hand, the omelette and mayonnaise mixture can be made the night before and stored, covered, in the refrigerator until ready to assemble the next day.

Photographer: Teny Aghamalian, Stylist: Louise Bickle

Ingredients

cooking-oil spray

4 eggs, beaten lightly

2 tablespoon mayonnaise

2 teaspoon finely chopped fresh dill

1 teaspoon lemon juice

100 gram watercress, trimmed

100 gram smoked salmon

1/2 lebanese cucumber (65g), seeded, cut into matchsticks

Method

1.Spray medium frying pan with cooking oil. Cook half the egg over medium heat, swirling pan to make thin omelette. Remove from pan. Cool on baking-paper-covered wire rack. Repeat with remaining egg.

2.Combine mayonnaise, dill and juice in small bowl.

3.Spread each omelette with half the flavoured mayonnaise, top with watercress, salmon and cucumber. Roll omelettes to enclose filling. Slice in half to serve, if you like.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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