Herbed Omelette Wrap (Oregano, Tarragon & Coriander)

A one egg omelette in a wrap makes an excellent snack, or a part of a portable lunch. This omelette was made with a trio of herbs - oregano, tarragon and coriander leaf, along with white pepper, and a pinch of paprika.

The wrap was prepared by drizzling water over both sides, and then being left for five to ten minutes to soften. It was then decanted to a serving plate. Some tomato ketchup was smeared over the surface, with some white pepper.

The egg was beaten in a soup bowl after adding  some water, along with the herbs, some white pepper, the paprika, and some salt.

An omelette pan with sunflower oil was heated to a high heat, but not so high to cause the  oil to smoke. Once hot, the heat was turned right down, and the beaten egg was added. The pan was then covered with a glass lid.


The omelette was allowed to cook on the hob for five minutes before it was turned. Once turned, the heat was increased for two minutes (an electric hob with rings with great heat latency), and then turned off altogether. After a further three minutes, the omelette was ready, and was decanted on to the surface of the wrap.

Fold in the sides of the wrap, and roll it up from the front. Make sure the rear of the wrap is tucked in as you complete the roll. Cut the wrap in two at an angle of 20 degrees. Voila!