Omelette Wrap with Kimchi Salmon Filling

Ingredients

• 4 eggs (large)
• 50 ml Milk (3.5% fat)
• Salt
• Pepper
• 4 tsp butter
• 2 Whole wheat tortillas
• 0.5 Avocado
• 60 g smoked salmon (sliced)
• 2 tbsp kimchi (20 g each)
• 40 g Gruyère cheese (sliced)

Instructions

1. 1.

   Crack the eggs into a bowl, add milk and whisk. Season with salt and pepper.

2. 2.

   Melt 2 tsp butter in a pan over medium heat. Pour half of the egg mixture into the pan and place one tortilla on top. Cover and let the egg set. Flip the tortilla and brown the underside for 1 minute. Remove from the pan and repeat with the remaining ingredients.

3. 3.

   Meanwhile, pit the avocado if needed, peel it, and slice into thin strips.

4. 4.

   Place finished wraps on a work surface and cut each from edge to center in straight lines. Fill each quarter clockwise: place salmon on the first quarter (left of the cut), spread avocado on the second quarter, lay kimchi on the third quarter, and add cheese on the last quarter (right of the cut).

5. 5.

   Carefully fold the quarters over each other clockwise, starting with the salmon quarter. Optionally pan‑fry the assembled omelette wrap from outside for extra crispness. Serve hot or let cool and take as meal prep.