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Prep Time
10 mins
Total Time
30 mins
Serves
4

Ingredients

1/4 cup
cream cheese
60 mL
1 tbsp
finely chopped pickled ginger
15 mL
1 tsp
wasabi paste
5 mL
5
eggs
1 tbsp
finely chopped chives
15 mL
2 tbsp
canola oil
30 mL
4 slices
smoked salmon
1/2
avocado, pitted and thinly sliced
1/2 cup
cucumber matchsticks
125 mL

Method

Step 1
Mix cream cheese with pickled ginger and wasabi paste. Whisk eggs with chives, soy sauce and 2 tsp (10 mL) water.
Step 2
Heat half the oil in a 12 in. (30 cm) non-stick skillet set over medium heat. Pour in half the egg mixture, swirling to coat bottom of pan. Cook for 1 to 2 min. or until eggs begin to set. Flip and cook for 1 min. until eggs are fully set then transfer omelette to cutting board. Repeat with remaining oil and egg mixture to make another omelette.
Step 3
Spread cream cheese mixture evenly over each omelette. Add 2 smoked salmon slices down the centre of each and top with a row of avocado slices and cucumber matchsticks.
Step 4
Roll up omelettes and slice into 1/2-in. to 1-in. pieces (1 cm to 2.5 cm).

Characteristics

30 Minutes or Less Brunch

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
260
Fat:
21 g
Saturated Fat:
5 g
Carbs:
5 g
Fibre:
1 g
Sugar:
2 g
Cholesterol:
250 mg
Protein:
12 g
Sodium:
500 mg