Omelet wrap with oriental vegetables

In a bowl, beat 1 egg with 1 tablespoon of water. Heat half of the butter in a frying pan. Let the beaten egg flow over the bottom to a thin omelette. Let the omelette solidify and then slide on a plate. Make an omelet in the same way until all the eggs are gone.

Cut the peppers into long, wafer-thin strips. Cut the spring onions into pieces of 5 cm and then into wafer thin strips. Mix the sweet pepper and blueberry strips in a bowl with the carrot salad and stir in the soy sauce and wok oil.

Brush the omelettes with peanut butter and spread the vegetables in a thick strip. Roll up the omelette as wraps. Cut them diagonally in half and wrap each half tightly in plastic foil.