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

Photographer: Teny Aghamalian, Stylist: Louise Bickle




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.

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