Omelette and salmon roll: a fresh and really tasty dish!
published on 6 October, 2021 at 16:24
INGREDIENTS
8 eggs
450 g (1 lb) zucchini, shredded
40 g (1/3 cup) Parmesan, grated
250 g (1 cup) cream cheese
200g smoked salmon (sliced)
5 ml (1 tsp) olive oil (for greasing)
salt to taste
METHOD
- In a bowl whisk eggs with a pinch of salt. Add shredded zucchini, grated parmesan and mix well.
- Line a baking tray with parchment paper and grease with olive oil.
- Pour the egg mixture onto a baking tray and bake at 180C/360F for 20 minutes or until golden. Let cool.
- Line the tray with an omelette with plastic wrap, turn the tray upside down and remove the parchment paper.
- Spread cream cheese over the whole surface of the omelette.
- Top with smoked salmon slices and roll up the omelette tightly, starting from a short side.
- Transfer to the fridge to chill for at least 4 hours.
- Slice, serve and enjoy!
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