Omelette brunch wraps

Ready in 45 minutes

12 eggs
rapeseed oil

For the filling:

200g cream cheese
3 avocados, stoned, peeled and sliced
450g hot smoked salmon, roughly flaked
80g pack fresh watercress
punnet mustard cress
pinch of chilli flakes (optional)
lemon wedges to serve

1 Crack 6 of the eggs into a large bowl and seperate the remainder. Add the yolks to the bowl of whole eggs, season and beat well. Whisk the egg whites until forming soft peaks. Add to the beaten eggs and lightly beat until incorporated.

2 Heat a large frying pan, add a splash of oil and swirl until the pan is coated. Add a ladleful of the egg mixture and swirl until it covers the pan. Cook for 2-3 minutes, and when set, carefully flip. Cook for another minute. Tip on to a sheet of greaseproof paper. Repeat with the remaining egg to make eight. 

3 To serve, place the warm omelette wraps on a platter with all the filling ingredients arranged around. Let guests top and fill the wraps themselves.

Other great fillings

If you fancy something a little more traditional, grill rashers of smoked streaky bacon, chop and set aside. Fry finely sliced mushrooms, season well and combine with the bacon. Pile into the wraps, scatter with semi- dried tomatoes and a good handful of baby spinach.

For the veggies, fry thin slices of halloumi cheese and combine with halved cherry tomatoes, sliced roast peppers, shredded cucumber and sliced red onion. Scatter over the wrap and drizzle with chilli sauce.

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