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🍽️ Salmon and Vegetable Rolls in an Omelet Wrapper

361 kcal · 30 min · 4 servings

Ingredients

• 1 Carrot
• 2 Spring onions
• 2 Tomatoes
• 1 tbsp Vegetable oil
• 80 g Smoked salmon (in slices)
• 50 g Crème fraîche
• Salt
• Pepper (from the mill)
• 100 g mixed herbs (e.g. parsley, chives, chervil and dill)
• 6 Eggs
• 4 tbsp Heavy cream
• 50 g grated Gruyère cheese
• 2 tbsp Vegetable oil

Instructions

1. 1. Peel the carrot and grate it finely.
2. 2. Wash the spring onions and slice them into thin rings.
3. 3. Wash the tomatoes and cut them into quarters.
4. 4. Remove the seeds from the tomatoes and dice them finely.
5. 5. Heat some oil in a pan.
6. 6. Sauté the grated carrot and spring onion rings in the hot oil for 1 to 2 minutes.
7. 7. Remove the pan from the heat.
8. 8. Cut the salmon into strips.
9. 9. Let the sautéed vegetables cool down.
10. 10. Mix the cooled vegetables with the diced tomatoes and crème fraîche.
11. 11. Fold the salmon strips into the vegetable cream mixture.
12. 12. Season the filling with salt and pepper.
13. 13. Rinse the herbs and shake them dry.
14. 14. Pluck off the herb leaves and chop them finely.
15. 15. Whisk the eggs with the cream.
16. 16. Fold the chopped herbs into the egg mixture.
17. 17. Stir the cheese into the egg mixture.
18. 18. Season the egg mixture with salt and pepper.
19. 19. Heat 1 tablespoon of oil in a non-stick pan.
20. 20. Pour half of the egg mixture into the hot pan.
21. 21. Fry the omelet on the first side for 1 to 2 minutes until golden brown.
22. 22. Flip the omelet and fry it on the second side for 1 to 2 minutes until golden brown.
23. 23. Remove the finished omelet from the pan.
24. 24. Spread half of the salmon and vegetable filling onto the omelet.
25. 25. Roll up the omelet tightly.
26. 26. Slice the roll into bite-sized pieces.
27. 27. Serve the rolls lukewarm.

Nutrition per serving

• kcal: 361
• Protein: 19 g · Fett/Fat: 28 g · Carbs: 7 g