Filter
Reset
Sort ByRelevance
Baker Ben
Omelette wraps
Wraps made of omelet with watercress, cottage cheese, eggs and milk.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Clean the lemon and grate the yellow skin. Finely chop the watercress.
-
Put the cottage cheese with the lemon zest and the watercress in a tall cup and puree with the hand blender.
-
Cut the smoked salmon into strips. Beat the eggs with the milk and salmon herbs.
-
Heat the oil in the frying pan and fry 1/4 of the egg over medium heat for 2 minutes until the egg solidifies. Turn around. Bake the other side for ½ minute.
-
Remove the omelette from the pan and place on a plate. Bake 3 more omelets.
-
Divide the cottage cheese mixture over the omelettes. Leave 5 cm off the edge. Divide the salmon.
-
Roll up the omelette wraps and halve them.
-
20 minLunchmultigrain pistolets, olive oil, bratwurst, sauerkraut natural, bacon, mustard,bratwurst sandwich
-
20 minLunchrice, vegetable stock, chicken broth tablet, sardines, tomato, olive, onion, fresh parsley, fresh herbs, olive oil, lemon juice, White wine vinegar,rice salad with sardines
-
35 minLunchflour, egg, vanilla bean, baking powder, buttermilk, butter, butter, syrup, maple syrup, fruit of choice,buttermilk pancakes
-
25 minLunchfilo pastry, olive oil, egg, bacon, spring / forest onion,egg in the nest
Nutrition
255Calories
Sodium25% DV600mg
Fat26% DV17g
Protein44% DV22g
Carbs1% DV3g
Fiber4% DV1g
Loved it