2 different omelet wraps to view recipes below:
Ingredients
| 4 | eggs |
| 4 | teaspoons chopped flat-leaf parsley, basil, or cilantro |
| Salt and ground black pepper | |
| 2 | teaspoons olive oil |
| 2 | tablespoons spread (pesto, yogurt, salsa, or hummus) |
| 1 | cup salad greens |
| 1 | cup filling (cooked grains, avocado, cheese, mushrooms, ham, or turkey) |
AND
Ingredients (per serving):
- 3 large eggs (free-range or organic)
- ½ average avocado (100g / 3.5 oz)
- ½ package smoked salmon (50g / 1.8 oz)
- 2 tbsp full-fat cream cheese (64g / 2.3 oz)
- 2 tbsp freshly chopped chives
- 1 medium spring onion (15g / o.5 oz)
- 1 tbsp ghee / butter
- salt & pepper to taste
Note: When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).
Instructions:
- Crack the eggs into a mixing bowl with a pinch of salt and pepper and beat them well with a whisk or fork.
- Mix the cream cheese with chopped chives. Slice the smoked salmon, peel and slice the avocado.
- Pour the eggs evenly in the pan. Don't rush it and don't try to cook it fast or the omelet will end up being too crispy and dry. Use a spatula to bring in the egg from the sides towards to centre for the first 30 seconds. Cook for another minute or two.
Note: Make sure you don't cook the omelet for too long. The desired texture should be soft, fluffy and not too juicy.
- Slide the omelet onto a plate and spoon the cheese spread all over.
- Add the salmon, avocado, chopped spring onion and fold into a wrap.
- Enjoy!
