Omelette wraps

Name: omelette wraps
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 lemon; 75 g watercress; 200 g cottage cheese; 100 g smoked salmon; 6 medium sized egg; 50 ml skim milk; 4 tl Scandinavian spices for salmon; 4 tl peanut oil

Wraps made of omelet with watercress, cottage cheese, eggs and milk.

Ingredients

1 lemon
75 g watercress
200 g cottage cheese
100 g smoked salmon

6 medium sized egg
50 ml skim milk
4 tl Scandinavian spices for salmon
4 tl peanut oil

Kitchen Stuff

1 blender

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.