Prep Time
15 mins
Makes
2 servings
Ingredients
- 2 Deli Kitchen Everything Wraps
- 4 large eggs
- 2 tbsp fresh chives, finely chopped
- 115g smoked salmon slices
- 4 tbsp cream cheese
- 1 cup baby spinach
- Lemon wedges (optional, for a squeeze of freshness)
- Salt and pepper, to taste
- 1 tbsp butter or olive oil
Method
- Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until well blended. Stir in the chopped chives.
- Heat a non-stick pan over medium heat and add butter or olive oil. Pour half the egg mixture into the pan, swirling to coat the base evenly.
- Cook for 2-3 minutes until the omelette is set and slightly golden on the bottom. Flip carefully and cook for another minute. Slide the omelette onto a plate and repeat with the remaining egg mixture to make two omelettes.
- Lay the wrap on a flat surface. Spread 2 tablespoons of cream cheese evenly over the centre. Place an omelette on top of the cream cheese. Layer with half of the smoked salmon. Add a handful of baby spinach. Fold in the sides of the wrap, then roll it tightly from the bottom to the top, enclosing the filling securely.
- Cut the wrap in half diagonally for easier handling. Serve immediately, with a wedge of lemon for an optional squeeze of brightness.
