Smoked salmon and egg mountain wraps
5
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 2 • Difficulty: Easy
Ingredients
Egg(s)
4 medium
Mountain bread
2 individual, wholewheat variety
Baby spinach
30 g
Smoked salmon
100 g
Green shallot(s)
2 individual, cut into 1cm pieces
White radish
3 individual, cut into matchsticks
Oil spray
1 x 3 second spray(s)
Instructions
1
Whisk the eggs and 1 tablespoon water in a large jug until combined. Season with salt and black pepper.
2
Lightly spray a 20cm frying pan with oil and heat over medium-high heat. Add one-half of the egg and swirl to coat wok. Cook for 1 minute or until just set. Transfer the omelette to a plate. Repeat with the remaining egg to make a second omelette.
3
Lay the sheets of mountain bread flat on a clean work surface. Top each sheet with half the spinach, an omelette, half the salmon, shallot and radish and roll to enclose the filling. Cut each roll in half and serve.
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