Omelette wraps

Serves four


200 g of cottage cheese

4 handfuls of watercress 

1 lemon peel only

1/4 cup or 60 mils of soy milk

1 teaspoon mixed herbs

4 teaspoon coconut oil

100 g smoked salmon chopped


  1. Place the cottage cheese, watercress and lemon peel in a high bowl and purée with a hand blender until a smooth paste forms.
  2. In a separate bowl beat the eggs with milk and herbs.
  3. Heat 1 teaspoon of oil in a medium fry pan and fry one4 of the egg mix over medium heat for two minutes until the egg solidifies then turn around. The other side for 1/2 minute. 
  4. Remove the omelette from the pan and set aside. Fry the other omelettes and rest of the oil. 
  5. To serve spread the cottage cheese paste over the omelettes and topped with smoked salmon. Roll up the omelette as a wrap and cut in half.  Enjoy!

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