In Jerusalem, everyone’s apartments have leaks. In Canada everyone goes on vacation to a cottage. Some things in life are this straight forward. News to me!

After a few days spent tanning, canoeing and BBQing ribs, lamb chops and burgers with my fiance’s family “at the cottage,” none of us wanted to see meat when we finally returned to their home. So, DAIRY IT WAS! We had an enormous brunch, all of which has been and will be making up many recent and upcoming posts, if they haven’t already nabbed a spot: shakshuka; spinach, pomegranate and strawberry salad with maple vinaigrette; cranberry, lemon zest scones; peach, granola crisp; camembert cheese with pita chips; these omelette wraps; watermelon with mint; fruit salad and fennel ice cream with dark chocolate flakes. What a mouth full. Literally.

We had some dill left over from when we made garlic, dill-roasted potatoes and dozens of eggs left over from scrambles that never saw the light of day. So, Adam’s mom and I cracked the eggs, dropped dill into the mixture, lathered these guys in pistachio pesto, crumbled feta and placed some lettuce into a beautiful, meat-less, bread-less, pro-bikini weather omelette wrap. Simply delicious. The dill is subtle and the pistachio pesto shines like a homecoming queen. Honestly, you could fill this wrap with anything you wanted: make them sweet with jam and powdered sugar, make them spicy with harissa, guacamole and cheese—oh the possibilities! The possibilities! When I landed in California and made them for my own family, I stuffed them with hummus, feta and spinach. It’s just a really fun new way to eat an omelette. Enjoy!

Adapted from here

Makes 10 wraps

What you need:

8 whole eggs

250 g egg whites (about 10 egg whites)

pinch of sea salt

3 tblsp of fresh dill; chopped

olive oil for frying

pistachio pesto

about 1 ¼ c crumbled feta cheese (this will depend on your preference)

lettuce, spinach, kale or any assortment of greens you love (washed and dried)

pomegranate seeds for garnish (totally optional)

How to do it:

Whisk together the eggs, egg whites and salt until combined well and then add the dill and give it another quick whisking.

Over low-high heat, place about 1/2 tsp of olive oil into a medium-sized frying pan. If you do two frying pans at once, you’ll save a lot of time. If you’re using olive oil though, take a paper towel and give the oil a quick spread all around the edges of the pan. Pour about ¼ c of the egg mixture (less is more because we want these thin and crepe-like!) into the frying pan and swirl it around the pan so that it spreads out evenly. Look how thin these get:

It could take anywhere from 30 seconds to a minute for the eggs to set, but once the edges of the omelette separate from the pan you’ll want to flip it over carefully with a spatula.

Give it another 30 seconds or so on the other side and gently transfer the omelette to a cutting board, silicon baking sheet or large plate.

Once you’ve passed that test, place an omelette onto a plate (pretty side down), spread about ¾ tblsp of pistachio pesto down the center and then sprinkle or crumble some feta down the center. If your pesto isn’t spreading well, you can add a tiny bit of water to it, starting tsp by tsp (but I didn’t have any problems). Then place your leaves down the center, leaving a little bit of green peaking out of the opening and saying hello to the world.

From the top, tightly roll the omelette and cut it in half on a diagonal. Garnish with pomegranate seeds or something else that looks nice. Enjoy!

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