Salmon Omelette Wrap

Finely chop the dill. Whisk the eggs in a bowl, season with salt and pepper and add the dill.

• 2 twigs of Dill weed, fresh or frozen (~ 1 Tbsp)
• 3 Eggs (~ 5.8 oz)
• 2 Tbsp Low fat milk
• Salt
• Black pepper

Heat the canola oil in a non stick frying pan. Add the egg mixture into the pan until the base of the pan is completely covered. Fry the egg mixture from both sides for approx. 1-2 minutes. Repeat until you are out of egg mixture.

• 1 tsp Canola oil

Mix the cream cheese with lemon juice and honey and season with salt and pepper.

• ¼ cup Cream cheese
• ½ Lemon (~ 1 oz)
• ¾ tsp Honey
• Salt
• Black pepper

Spread the cream cheese onto the omelette wraps and top with salad and salmon. Fold up the bottom to cover the filling then fold in the edges. Roll up to seal.

• 2.1 oz Salmon, smoked
• 0.7 oz Arugula

Enjoy your meal!