Smoked Salmon Omelette Rolls

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 6 eggs
• 3 teaspoons butter
• 100 g baby rocket
• 30 g parmesan cheese, shaved
• 1 tablespoon olive oil
• 200 g sliced smoked salmon
• 1/2 cup cream cheese spread
• 1/4 cup dill, chopped
• 6 (18 cm) hoagie rolls, split lengthways

Recipe

• 1 using a wooden spoon, beat cream cheese until smooth. stir in dill and spread dill cream cheese over roll bases.
• 2 whisk 2 eggs in a bowl, season with pepper. heat 1 teaspoon butter in a 22cm non-stick frying pan over medium heat and swirl butter to coat the base.
• 3 pour beaten egg into pan and gently tilt pan back and forth to distribute egg evenly over base.
• 4 cook omelette for 1 to 2 minutes or until top is almost cooked (just a little soft in the centre) then slide onto a board, golden side down and set aside to cool.
• 5 repeat with remaining butter and eggs, 2 at a time.
• 6 combine rocket, parmesan and oil in a large bowl. season with salt and pepper.
• 7 top each omelette with a single layer of salmon then top salmon with rocket mixture. roll omelettes up to enclose salmon and rocket and slice omelettes in half crossways.
• 8 top each bread roll with an omelette roll. season with salt and pepper and serve.