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3 heads romaine lettuce
4 soft flour tortilla wraps
mayonnaise for smearing
1/2 cup Parmesan cheese, shaved
For the dressing, blend together the following:
1/3 cup mayonnaise
1/4 cup Greek yogurt
2 tablespoons lemon juice
4 teaspoons Dijon mustard
2 cloves garlic, crushed
sea salt and freshly ground black pepper, to taste
For the omelets:
4 organic eggs
4 tablespoons water
olive oil
sea salt and freshly ground black pepper, to taste
To make the omelets: Beat the eggs and water together. Heat the olive oil in a large pan over a medium heat, then pour a little of the egg mixture into the pan and fry until bubbling and golden. Flip and cook on the other side, then slide out of the pan and season to taste. Repeat to create four thin, equally-sized omelets.
To assemble: Thinly smear each wrap with mayonnaise. Place an omelet on top, then add the dressed lettuce and shaved Parmesan. Roll up and slice in half for serving.
For a twist Don’t wrap. Instead, serve the dressed salad topped with cheese and sliced avocado, adding an extra squeeze of lemon juice and a handful of watercress.
Servings:
Preparation Time:
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1st Keep
 Yzr1
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