Omelette Wraps with Smoked Salmon

Try something a little different. These omelette wraps have a smoked salmon and fresh rocket filling. Perfect for a light weekend lunch or as a meal on the go. Thanks to Vitamix for this recipe which is taken from their Healthy Eating recipe book.

Ingredients

• 100 g (3½ oz) frozen peas
• 4 eggs
• 5 tsp oil
• salt & pepper
• 300 g (10½ oz) low-fat cream cheese (16% fat)
• 2 tsp lemon juice
• 100 g (3½ oz) rocket
• 200 g (7 oz) smoked salmon (sliced)
• 1 punnet mustard cress

Serves 4 Preparation 20 minutes Per serving: approx. 310 kcal, 23 g protein, 23 g fat, 4 g carbohydrates

Method

Boil a little water in a kettle. Put the peas into a bowl, cover with the boiling water and leave to thaw for about 5 minutes. Meanwhile, whisk the eggs with 1 teaspoon oil and 1 teaspoon water. Season with salt and pepper. Heat 1 teaspoon oil in a non-stick frying pan (26 cm/10 inches diameter) and add one quarter of the egg mixture. Shake the pan to distribute the egg mixture, leave to set for about 1 minute, then turn over. Briefly fry again, then remove and leave to cool a little. Fry 3 more omelettes in the same way. Pour the peas into a sieve and leave to drain. Put the cream cheese, peas, salt, pepper and lemon juice into the Vitamix container and close the lid. Select Variable 1, start the machine and slowly increase the speed to Variable 5. Blend for about 20 seconds or until you have a smooth cream. Brush half the cream onto the omelettes. Keep the remaining cream in the fridge. Pick over, wash and spin-dry the rocket, removing any coarse stems. Arrange the rocket on top of the omelettes and cover with smoked salmon. Cut the cress from the punnet and sprinkle on top of the salmon. Roll up the omelettes, cut in half diagonally and wrap the rolls in cling film to transport. A green side salad makes a great accompaniment to these omelette wraps.