Omelette wraps

Omelette rolls with salad, cut in half

We love these wraps as they let you reuse the leftovers in your fridge to create a completely new and inspiring meal. Not only are they filling, they’re also incredibly quick to whip up.

Serves 4 or 2 if you’re hungry

Omelette rolls with salad, cut in half


  • 6 free range eggs
  • 2 tablespoons mayonnaise
  • salt and pepper to taste
  • 1 tablespoon chopped fresh parsley
  • 1/2 tablespoon butter
  • Fillings of your choice such as left over roast chicken and salad, bacon, tomato and avocado, salad and hummus, smoked salmon and cream cheese.


Crack the eggs in a large mixing bowl; add mayonnaise, salt, pepper, and parsley. Whisk the egg mixture until it turns pale yellow.

Melt butter in a heavy-bottomed nonstick pan over medium-low heat.

Pour a 1/4 of the egg mixture into the hot pan.

Let the eggs cook for a minute, or until set.

With a rubber spatula, push one edge of the egg toward the centre of the pan, while tilting the pan to allow the rest of the liquid to flow in. Repeat until there’s no liquid left.

Gently remove the omelette and put it on a serving plate.
Repeat the process with the rest of the egg mixture, using a 1/4 of the mixture at a time.
Use the omelettes as a wrap and put in it your favourite fillings. Enjoy.