Grain-based salads are filling and nutritious, and work really well with fresh fruit, which adds colour, texture and taste.
They are best made one day in advance and chilled before slicing. If you have fresh herbs handy use them up, but don’t use dried as the flavours are too strong.
Make the omelettes one at a time. Mix one egg in a bowl, beat with a fork, add seasoning and herbs (if using).
Heat the oil in pan about 15cm in diameter. Add the egg and tilt the pan so the egg covers the whole base of the pan, cook for about 45 seconds, then remove the omelette while the top’s still soft.
Arrange the chosen fillings (see below) over two thirds of the omelette and roll up tight, starting from the filling end and ending at the empty omelette end to create a long barrel. Wrap tightly in cling film and chill in the fridge overnight. This will ensure the filling stays tightly within the omelette.
To serve: unwrap the parcels and using a sharp knife, cut the rolled omelette into 3 cm barrels. Arrange on a serving plate.
Suggested fillings include slices of ham and cream cheese, wafer slices of Parmesan cheese and chopped olives or cream cheese and smoked salmon.
Make the most of your leftovers
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Keep your fridge at 5°C or below
Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.