watercress & spinach pesto omelette wrap with smoked trout

Ingredients
Omelette
3 large eggs, beaten
3tbsp / 3 x 15mlsp water
2tbsp / 2 x 15mlsp plain flour
2tbsp / 2 x 15mlsp Stark Naked Watercress and Spinach Pesto
1tbsp / 15mlsp olive oil
Filling
11oz / 300g smoked trout or smoked salmon slices
7oz / 200g fat reduced cream cheese
2tbsp / 2 x 15mlsp Stark Naked Watercress and Spinach Pesto

Cooking instructions
Beat the eggs, water and flour together. Stir in the pesto.

Heat half of the oil in an 8in / 20cm non-stick frying pan. Pour in a quarter of the egg mixture, rotate pan to coat base evenly. Cook over a medium heat for 2-3 minutes or until set, turn over and cook for 1 minute. Slide onto a plate and repeat to make three other omelettes.

Cover each omelette with smoked trout. Mix the cream cheese and pesto together. Spread over the trout. Roll the omelette up. Cut into three pieces and serve with a grated carrot and cucumber salad. Alternately cut into 1/2in / 1cm slices and serve cold as a canapé.

Stark Naked Watercress & Spinach Pesto Omelette Wrap with Smoked Trout - delish!

Enjoy hot or cold. Serve as a light lunch, or thinly sliced as a canapé.