Salmon Arugula Omelette Wraps
Prepare salmon arugula omelette wraps with fresh ingredients and simple cooking techniques for a nutritious meal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Salmon (skinless and boneless, cut into small pieces) | 500 | Grams |
| Eggs (large) | 10 | Count |
| Whole Milk (for omelette mixture) | 100 | Milliliters |
| Arugula (fresh, washed and dried) | 100 | Grams |
| Olive Oil (for cooking) | 2 | Tbsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground, to taste) | 0.5 | Tsp |
| Lemon (juiced) | 1 | Count |
| Garlic (minced) | 2 | Clove |
| Whole Wheat Wraps (large) | 5 | Count |
Instructions
- In a bowl, whisk together eggs, whole milk, salt, and black pepper until well combined.
- Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add minced garlic and sauté for 1 minute.
- Add salmon pieces to the skillet and cook for 4-5 minutes until cooked through. Remove from heat and set aside.
- In the same skillet, add the remaining olive oil. Pour in a portion of the egg mixture to make a thin omelette. Cook until set, then remove and repeat for remaining egg mixture.
- Place each omelette on a whole wheat wrap. Top with cooked salmon, fresh arugula, and a drizzle of lemon juice.
- Roll the wraps tightly, slice in half, and serve immediately.
Prep
- Thaw salmon if frozen.
Kitchen equipment
Non-stick Skillet