- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 1/4 cup
- cream cheese
- 60 mL
- 1 tbsp
- finely chopped pickled ginger
- 15 mL
- 1 tsp
- wasabi paste
- 5 mL
- 5
- eggs
- 1 tbsp
- finely chopped chives
- 15 mL
- 2 tbsp
- canola oil
- 30 mL
- 4 slices
- smoked salmon
- 1/2
- avocado, pitted and thinly sliced
- 1/2 cup
- cucumber matchsticks
- 125 mL
Method
Step 1
Mix cream cheese with pickled ginger and wasabi paste. Whisk eggs with chives, soy sauce and 2 tsp (10 mL) water.
Step 2
Heat half the oil in a 12 in. (30 cm) non-stick skillet set over medium heat. Pour in half the egg mixture, swirling to coat bottom of pan. Cook for 1 to 2 min. or until eggs begin to set. Flip and cook for 1 min. until eggs are fully set then transfer omelette to cutting board. Repeat with remaining oil and egg mixture to make another omelette.
Step 3
Spread cream cheese mixture evenly over each omelette. Add 2 smoked salmon slices down the centre of each and top with a row of avocado slices and cucumber matchsticks.
Step 4
Roll up omelettes and slice into 1/2-in. to 1-in. pieces (1 cm to 2.5 cm).
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 260
- Fat:
- 21 g
- Saturated Fat:
- 5 g
- Carbs:
- 5 g
- Fibre:
- 1 g
- Sugar:
- 2 g
- Cholesterol:
- 250 mg
- Protein:
- 12 g
- Sodium:
- 500 mg
