Omelette Wrap - cooking recipe

Ingredients

cooking spray
4 eggs (lightly beaten)
2 tablespoons mayonnaise (gluten free)
2 teaspoons dill (fresh finely chopped)
1 teaspoon lemon juice
100 g watercress (trimmed)
100 g smoked salmon
1/2 lebanese cucumber (65g, deseed and cut into matchsticks)

Preparation

Spray medium frying pan with cooking oil spray, cook half the eggs over medium heat, swirling the pan to a make a thin omelette.
Remove from the pan; cool on baking paper covered wire rack.
Repeat with remaining eggs.
Combine mayonnaise, dill and lemon juice in a small bowl.
Spread each omelette with half of the mayonnaise mixture; top each with half the watercress, salmon and cucumber.
Roll omelette to enclose filling and serve.