Edam and Salmon Omelet Wraps Recipe

Name: Edam and Salmon Omelet Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 teaspoon clear honey; 1 tablespoon coarse grain mustard; 12 lemon, juice only; 2 tablespoons fresh dill, chopped; 12 ounce butter; 4 large eggs; 3 ounces edam cheese, grated; 2 ounces arugula leaves; 4 12 ounces smoked salmon; 3 ounces mixed salad greens

Servings: persons

1
Make the dressing by whisking the oil, mustard, honey, lemon juice and dill together.
2
Season to taste and set to one side.
3
Pre-heat the broiler to medium setting.
4
Crack the eggs into a bowl and whisk briefly to break up.
5
Add the arugula and season to taste.
6
Heat the butter in a large non-stick frying pan until foaming.
7
Add the egg mixture and sprinkle over Edam.
8
With a wooden spoon gently stir mixture around the surface of the pan.
9
Cook until golden brown underneath.
10
Place under the broiler until just setting on top.
11
Remove the pan from the heat and arrange the salmon over the top.
12
Using a palette knife, roll the omelet tightly and turn out onto a chopping board.
13
Arrange the salad leaves in the centre of 4 plates and drizzle with a little of the dressing.
14
Cut the rolled omelet on the slant into 8 equal pieces and place on top of the salad leaves.
15
Drizzle over and around the remaining dressing and serve straight away.

1206

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 teaspoon clear honey, 1 tablespoon coarse grain mustard, 12 lemon, juice only, and more.

Yes, Edam and Salmon Omelet Wraps falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Edam and Salmon Omelet Wraps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions