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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From the Womens Weekly Gluten-free, Allergy-free cookbook. 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.
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