Egg wrap with salmon recipe (Low FODMAP & Gluten-free) (2024)

My friends gave me the cookbook from the famous food blog Uit Pauline’s Keuken for my birthday. I have been following her for a few years, so I really wanted to have her cookbook. Today I share a recipe from her book: the egg wrap with salmon.It is a cookbook with very accessible recipes: they are easy, often healthy, but sometimes also delicious less healthy recipes. The recipes do not have long ingredient lists with difficult ingredients, but usually simple ingredients that you can find in the supermarket. What I also like is that Pauline shares her own food hotspots and explains how to use certain cooking techniques and that she talks about her personal life. I would definitely recommend this book!

It is a cookbook with very accessible recipes: they are easy, often healthy, but sometimes also delicious less healthy recipes. The recipes do not have long ingredient lists with difficult ingredients, but usually simple ingredients that you can find in the supermarket. What I also like is that Pauline shares her own food hotspots and explains how to use certain cooking techniques and that she talks about her personal life. I would definitely recommend this book!

I adapted the recipe a bit because I wanted to make it low FODMAP. Pauline also used onion and garlic when making the egg wrap (if you don’t need to eat low FODMAP you can add this too of course) and I substituted the cream cheese for cottage cheese (but that was because cottage cheese contains less fat, more protein and is super good). And I also added some rocket lettuce, because I love that.

Note for people eating low FODMAP: cottage cheese is not lactose-free and is low FODMAP up to 36 grammes. I tolerate small amounts of cottage cheese and if I eat more I usually take a lactase supplement. You can use a smaller amount of cottage cheese or substitute the cottage cheese for lactose-free cream cheese.

What do you need

• 50 g smoked salmon
• 1 egg
• 2 egg whites
• 50 g cottage cheese
• 50 g deep frozen (or fresh) spinach
• Pepper and salt
• 50 g rocket lettuce

How to prepare the egg wrap

1. Put some oil or baking spray into a pan and bake the spinach. If liquid comes out of it, drain that from the pan.
2. Whisk the eggs and the egg whites together with some pepper and salt and at some milk if you prefer to make it airier.
3. Pour the egg mixture over the spinach and bake the omelette until it is done on both sides.
4. Put the egg wrap on a plate and spread the cottage cheese over it. Then put the smoked salmon and the salad on top of it and roll it into a wrap.

This egg wrap contains (if you use baking spray instead of oil):

• 272 calories
• 14 g fat
• 4 g carbs
• 2 g of fibre
• 30 g protein

Will you let me know if you made the egg wrap with salmon or if you are going to make it? I would really like to hear your reaction in the comments or if you share your creations with me on Instagram (@karlijn2). Don’t forget to use the hashtag #karlijnskitchen!

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