Omelette Wrap
From the womens weekly gluten-free, allergy-free cookbook.
Steps
Spray medium frying pan with cooking oil spray , cook half the eggs over medium heat , swirling the pan to a make a thin omelette.
Remove from the pan.
Cool on baking paper covered wire rack.
Repeat with remaining eggs.
Combine mayonnaise , dill and lemon juice in a small bowl.
Spread each omelette with half of the mayonnaise mixture.
Top each with half the watercress , salmon and cucumber.
Roll omelette to enclose filling and serve.
Ingredients
cooking spray, eggs, mayonnaise, dill, lemon juice, watercress, smoked salmon, lebanese cucumber