This easy omelet roll filled with Boursin cheese, smoked salmon, capers and arugula (rocket) is a delicious, showstopping brunch recipe.
Course Breakfast, Brunch
Keyword Brunch recipe, Low carb breakfast, Omelet roll
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Author Alida Ryder
For the omelet
salt and pepper to taste
For the filling
150g Boursin cheese (room temperature)
2tbspcream cheese(room temperature)
salt and pepperto taste
lemon wedgesto serve
Heat a non-stick pan over medium heat.
Whisk the eggs and cream together then pour approximately half of the mixture into the pan, swirling like you would when making crepes, to form a thin omelet. Season to taste then allow to cook until the egg is opaque and cooked through.
Carefully slip the egg from the pan onto a plate/cutting board and repeat with the remaining egg mixture. Depending on the size of your pan, you should get 2-3 thin omelets out of the egg mixture.
Beat the Boursin and cream cheese until smooth and creamy then spread onto the egg omelets. Top with the smoked salmon, arugula (rocket) and capers then season to taste.
Slice into thick slices and serve with lemon wedges.