Omelette Brunch Wraps
These are a simple but impressive idea for a wholesome, but still indulgent brunch. Made with Crosta & Mollica Organic Wholeblend Piadina wraps, fluffy Eggs, luxurious Smoked Salmon, the herby accent of fresh Dill and the peppery crunch of Watercress, they are protein packed and delicious.
- Cook time:
- 20 mins
- Prep time:
- 5 mins
Feeding a crowd?
The recipe can also be easily scaled to feed a bigger crowd if necessary. Why not try making a variety, swapping out the Salmon for crispy rashers of Smoked Bacon or make a vegetarian version with Sautéed Mushrooms and Spinach? For some added piadina variation try a classic Durum Wheat Piadina.
First, take your Smoked Salmon out of the fridge before you start as it’ll taste much better when it comes to room temperature.
Crack your eggs into a small mixing bowl, add a pinch of salt to taste (remember the Salmon will also be salty) and whisk them together with a fork. Set aside for the moment.
Turn your oven to a low temperature, approx. 120 degrees (so you can keep your wraps warm as you cook the full batch)
Put your pan on a medium heat (without any oil yet).
Once the pan is hot, add one of your Piadina and toast for approx. 1 minute until it browns and crisps. Remove from the heat and transfer to a plate (you only need to toast one side for now). Repeat with the other wraps and keep them to one side whilst you make the omelettes.
Add 1 tsp of oil to the hot pan and swirl around to coat. Add a small knob of butter and do the same until it is melted and frothing.
Add a quarter of the whisked egg to the pan and cook for 1 minute, or until the top of the egg is starting to set but not completely.
Top the egg with the cooked side of the Piadina. Lightly press down with your spatula to stick the egg to the wrap, then carefully flip the omelette to toast the second, untoasted side.
When the second side of the Piadina is browned, transfer the cooked omelette wrap to a plate lined with kitchen paper and top with another piece to drain off any excess oil and butter.
Transfer the cooked omelette wrap to an ovenproof plate and put in the pre-heated oven to keep warm.
Repeat the cooking process with the remaining egg and Piadina.
When all the Omelette wraps are cooked, you’re ready to assemble. Take one of the cooked wraps and grind a generous amount of black paper on the egg side (to taste), then top with slices of Smoked Salmon (with a squeeze of lemon on top if using), the fronds of Dill and the Watercress leaves.
Carefully roll everything together tightly and cut into 2-3 pieces. Enjoy.