Name: Smoked salmon omelette rolls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 6 eggs; 15.00 gm butter; 100g baby rocket; 30g parmesan cheese, shaved; 18.20 gm olive oil; 200g packet sliced smoked salmon; 125.00 gm spreadable cream cheese; 62.50 ml dill, chopped; 6 x 18cm-long bread rolls, split lengthways

Smoked salmon omelette rolls

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Indulge your loved one with delicious smoked salmon cream cheese omelette rolls for breakfast.

Ingredients:

6 eggs
15.00 gm butter
100g baby rocket
30g parmesan cheese, shaved
18.20 gm olive oil
200g packet sliced smoked salmon
125.00 gm spreadable cream cheese
62.50 ml dill, chopped
6 x 18cm-long bread rolls, split lengthways

Instructions:

In a bowl, vigorously whisk 2 eggs and season with pepper. Heat 1 teaspoon of butter in a 22cm non-stick frying pan over medium heat. Swirl the butter to coat the base of the pan, then pour in the beaten eggs. Tilt the pan gently to spread the eggs evenly over the base.
Cook the omelette for 1 to 2 minutes until the top is slightly soft in the center. Gently slide it onto a board with the golden side down and allow it to cool. Repeat the process with the remaining butter and eggs, cooking two omelettes at a time.
In a large bowl, toss rocket, parmesan, and oil together. Season with salt and pepper. Place a layer of salmon on each omelette, followed by the rocket mixture. Roll up the omelettes to wrap the salmon and rocket inside. Finally, slice the omelettes in half crossways.
Smoothly blend the cream cheese and dill with a wooden spoon. Spread the flavorful dill cream cheese over the roll bases, then place an omelette roll on top of each. Season with salt and pepper to taste, and serve.

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