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.
-
30 minLunchegg, White bread, Sesame seed, frying oil, flour, protein, young leaf lettuce, lamb's lettuce, smoked salmon, olive oil, lemon juice, fresh chives,salmon nests with crispy eggs -
35 minLunchonion, garlic, olive oil, chicory, potato, chicken bouillon, whipped cream, blue cheese, chicory, red chicory,chicory soup with blue cheese -
90 minLunchwhite bread mix, lukewarm water, Full Milk, soft butter, egg, Brown sugar, white raisin, cinnamon powder, flour, granulated sugar,cinnamon roll cake with raisins -
70 minLunchunroasted almonds, unroasted hazelnuts, cornstarch, coconut oil, icecold water, fresh spinach, ready-to-eat avocado, medium sized egg, Ketoembar ground coriander, cumin seed, chili flakes, Sesame seed, linseed, pumpkin seeds, hemp seed,gluten-free pie with spinach, seeds and avocado
Nutrition
255Calories
Sodium25% DV600mg
Fat26% DV17g
Protein44% DV22g
Carbs1% DV3g
Fiber4% DV1g
Loved it