Wraps with thin herb omelets
Ingredients
- 4 large eggs
- 4 tablespoons cold water
- approximately 4 tablespoons finely chopped chives
- additionally approximately 1 tablespoon chopped dill or whatever we have: parsley, oregano, thyme, cilantro, tarragon or a mix of various herbs
- salt and freshly ground pepper
Preparation
- Crack eggs into a bowl, add water, salt and pepper, chives and herbs, mix everything. Heat a non-stick pan on low heat (this can be a crepe pan and should not be very hot, the eggs should set more than fry).
- Pour part of the egg mixture so it covers the bottom of the pan with a thin layer, spread it over the surface by moving the pan. Heat until the mixture sets, then loosen the edge of the omelet with a fork and flip the omelet to the other side with your fingers. After a few seconds remove from the pan.
- Fry the next omelets and roll those with filling. Arrange the filling on one half of the omelet, roll like croquettes: first roll the omelet over the filling, then fold the sides to the middle and continue rolling the entire omelet to the end. Cut in half and serve.
Tips
Serving suggestion: iceberg lettuce or regular / salami in thin slices / "toasting" cheese in slices / bell pepper and arugula
lettuce or chicory / creamy cheese (e.g. Bieluch, Philadelphia, Twój Smak) / smoked salmon / dill / chicory / lemon for serving
lettuce / thick heavy cream 36% in a cup / Parma ham / basil
Tips: It is worth adding lettuce to each omelet (regular or chicory or iceberg), then after cutting the omelet will be "fuller".