Salad Omelette Rolls


  • 1 tbsp olive oil
  • 320g of your choice of protein (chicken, pork, beef or tofu), shredded or cubed
  • 8 eggs, whisked
  • 1 cucumber, shredded
  • 2 cups coleslaw
  • 1/2 avocado, sliced
  • 3 spring onions, shredded
  • 2 tbsp Soy sauce OR Kecap Manis


  • Heat 1 tsp of oil in a non-stick frying pan over medium heat
  • Ladle 1/4 of the egg mixture (equivalent to 2 whipped eggs) and swirl to cover the base. Cook with the lid on for 2 minutes or until you have a circular, thin omelette.
  • Carefully transfer to a plate and repeat to make 3 more omelettes.
  • Top omelettes with protein, coleslaw, cucumber, avocado and spring onions.
  • Drizzle with a small amount of soy sauce and roll to enclose filling.

FODMAP Friendly: Keep to less than 1/2 an avocado per recipe. Use only the green parts of the spring onion in your omelette wraps.