In the weekend I enjoy having a substantial breakfast. At the same time it has to be healthy and quick to prepare. This omelette roll recipe ticks all the boxes.
It’s so simple I wondered whether I should post it. But then I was inspired by seeing this dish in a Donna Hay cookbook. So I decided to share it nonetheless.
By the way, this is another one of these dishes that just invites you to try all sorts of variations – combine your favourite flavours (or just empty out the left-overs lingering in your fridge).
(from Donna Hay’s Omelette Rolls “no time to cook”)
fat-free Greek yoghurt (or crème fraiche)
a few sprigs of watercress
a slice of smoked salmon
- Whisk together egg, salt, pepper.
- Heat a small (approx. 20cm) frying pan.
- Pour the egg into the pan and swirl to cover the entire base.
- Cook about 1 minute or until the top of the omelette has just set.
- Slide out of the pan.
- Spread with crème fraiche and place salmon and watercress on top.
- Roll up and immediately serve seam-side down.
Tips & Variations
Variations are endless, but a few I like:
- Roasted tomato, wilted spinach and fried bacon
- Cooked mushrooms, chopped parsley
- Wilted spinach, ricotta a hint of lemon zest