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Baker Ben
Omelette wraps
Wraps made of omelet with watercress, cottage cheese, eggs and milk.
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Ingredients
Directions
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Clean the lemon and grate the yellow skin. Finely chop the watercress.
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Put the cottage cheese with the lemon zest and the watercress in a tall cup and puree with the hand blender.
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Cut the smoked salmon into strips. Beat the eggs with the milk and salmon herbs.
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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.
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Remove the omelette from the pan and place on a plate. Bake 3 more omelets.
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Divide the cottage cheese mixture over the omelettes. Leave 5 cm off the edge. Divide the salmon.
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Roll up the omelette wraps and halve them.
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Nutrition
255Calories
Sodium25% DV600mg
Fat26% DV17g
Protein44% DV22g
Carbs1% DV3g
Fiber4% DV1g
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