Omelette Wrap

1. 1

   Spray medium frying pan with cooking oil spray, cook half the eggs over medium heat, swirling the pan to a make a thin omelette.

2. 2

   Remove from the pan; cool on baking paper covered wire rack.

3. 3

   Repeat with remaining eggs.

4. 4

   Combine mayonnaise, dill and lemon juice in a small bowl.

5. 5

   Spread each omelette with half of the mayonnaise mixture; top each with half the watercress, salmon and cucumber.

6. 6

   Roll omelette to enclose filling and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.