Light, fresh and full of flavour, this omelette wrap is a lovely option for a relaxed brunch, an easy lunch or a protein-rich start to the day. Creamy, herby and citrus-bright, it feels a little bit special without being complicated, making it perfect for when you want something nourishing that still looks and tastes impressive.
Serves 4
Ingredients:
200g cottage cheese
4 handfuls watercress
1 lemon, peel only
6 eggs
¼ cup (60ml) soy milk
1 tsp mixed herbs
4 tsp coconut oil
100g smoked salmon, chopped
Method:
Place the cottage cheese, watercress and lemon peel in a high bowl and purée with the hand blender (or food processor) until smooth paste forms.
Beat the eggs with the milk and herbs in a separate bowl.
Heat 1 tsp of oil in the medium size frying pan and fry ¼ of the egg over medium heat for 2 minutes until the egg solidifies, then turn around. Bake the other side for ½ minute.
Remove the omelette from the pan and set aside. Fry the other omelettes with the rest of the oil.
To serve, spread the cottage cheese paste over the omelettes and top with smoked salmon. Roll up the omelette as a wrap and cut in half.