Italian Omelette Wrap with Salmon

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

• 5 leaves of Basil, fresh (~ 0.1 oz)
• 4 Eggs (~ 7.8 oz)
• 2 ⁠½ 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

Slice the mozzarella and tomato.

• 2.1 oz Mozzarella, reduced fat
• ½ Tomato (~ 2.1 oz)

Top the omelette wraps with tomato, salad, mozzarella and salmon. Top with balsamico cream and basil, fold up the bottom to cover the filling then fold in the edges. Roll up to seal.

• 2 leaves of Lettuce (~ 0.6 oz)
• 1.4 oz Salmon, smoked
• 1 ⁠½ tsp Balsamic glaze
• 5 leaves of Basil, fresh (~ 0.1 oz)

Enjoy your meal!