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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