Breakfast Wrap With Omelette Goat Cheese And Salmon Recipes
BREAKFAST WRAP WITH OMELETTE, GOAT CHEESE, AND SALMON
If you've got a few minutes while starting the day, this breakfast wrap is a wonderful option.
Provided by Philips
Categories Sandwiches & Wraps Pescatarian Easy Air Fryer Shellfish-Free Soy-Free Peanut-Free Tree Nut-Free Sugar-Free
Time 19m
Yield 2
Number Of Ingredients 10
Steps:
- Whisk the Egg (2) with Milk (1 tablespoon), Salt (1 pinch), and Freshly Ground Black Pepper (1 pinch) in a bowl.
- Pour the mixture into the baking accessory. Place into the basket of the Airfryer and start the cook at 300 degrees F (150 degrees C) for 5 minutes until the omelet is set. Stir the egg mixture with a wooden spoon a few times during the cooking process.
- Meanwhile, cut the ends from the Spring Onion (1) and cut into rings, discard the ends. Cut the Cucumber (1) into long 1cm strips. Halve the Tomato (2) and cut it into thin slices.
- When the appliance is ready, remove the baking accessory from the appliance, scoop out the omelet and cut into long thick strips.
- Place a wrap in the basket of the Airfryer and place the Double-Layer accessory on top of it so it doesn't fly around. Cook at 300 degrees F (150 degrees C) for 2 minutes to warm up the wrap. Repeat for each wrap.
- Fill the Whole Wheat Tortilla (2). Start with the Goat Cheese (50 gram) and spread it over the wrap, add the omelet strips, tomatoes, cucumber, spring onions, and half of the Smoked Salmon (80 gram). Repeat for each wrap.
- Now fold in the sides of the wrap and roll it up tight, now it's ready to serve.
Nutrition Facts : Calories 174 calories, Protein 12.8 g, Fat 8.0 g, Carbohydrate 12.9 g, Sugar 3.1 g, Sodium 443.1 mg, SaturatedFat 4.0 g, TransFat 0.0 g, Cholesterol 111.8 mg, Fiber 1.1 g, UnsaturatedFat 2.4 g
OMELETTE WRAP
Make and share this Omelette Wrap recipe from Food.com.
Provided by ImPat
Categories Breakfast
Time 20m
Yield 2 omelette wraps, 2 serving(s)
Number Of Ingredients 8
Steps:
- Spray medium frying pan with cooking oil spray, cook half the eggs over medium heat, swirling the pan to a make a thin omelette.
- Remove from the pan; cool on baking paper covered wire rack.
- Repeat with remaining eggs.
- Combine mayonnaise, dill and lemon juice in a small bowl.
- Spread each omelette with half of the mayonnaise mixture; top each with half the watercress, salmon and cucumber.
- Roll omelette to enclose filling and serve.
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