Spray a frying pan with spray and cook. Cook a quarter of the whisked egg mixture over a medium heat, swirling the pan to make a thin omelette.
As bubbles appear on one side, turn omelette over to cook the other side.
Remove from pan and place on a paper towel to drain. Repeat with remaining.
Combine mayo, dill and lemon juice in a small bowl. Season with salt and pepper to taste.
Spread each omelette wrap with a quarter of the mixture; top with rocket, salmon and cucumber.
Roll omelette, chop in half and enjoy
0 servings