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Photo of Smoked salmon and egg mountain wraps by WW

Smoked salmon and egg mountain wraps

5
Points®
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
2
Difficulty
Moderate

Ingredients

Egg(s)

4 medium

Mountain bread

2 individual, wholewheat variety

Baby spinach

30 g

Smoked salmon

100 g

Green shallot(s)

2 individual, cut into 1cm pieces

White radish

3 individual, cut into matchsticks

Oil spray

1 x 3 second spray(s)

Instructions

  1. Whisk the eggs and 1 tablespoon water in a large jug until combined. Season with salt and black pepper.
  2. Lightly spray a 20cm frying pan with oil and heat over medium-high heat. Add one-half of the egg and swirl to coat wok. Cook for 1 minute or until just set. Transfer the omelette to a plate. Repeat with the remaining egg to make a second omelette.
  3. Lay the sheets of mountain bread flat on a clean work surface. Top each sheet with half the spinach, an omelette, half the salmon, shallot and radish and roll to enclose the filling. Cut each roll in half and serve.

Notes

TIP: To prevent the delicate mountain bread from splitting, dab any excess moisture from the washed spinach with kitchen paper before placing it on the bread.

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