Egg Roll with Salmon and Avocado for Air Fryer
restaurant 2-4 portions
schedule 20 min
Cooking details
This recipe has been tested in a Newlux 3’5L air fryer. Remember that you can adjust the quantities, times and ingredients to your liking.
Products with which it can be cooked
Ingredients
- task_alt60 g. zucchini
- task_alt75 g. of Philadelphia cream cheese
- task_alt100 g. of cherry tomatoes
- task_alt½ avocado
- task_alt30 g. of smoked salmon
- task_alt4 eggs
- task_alt1 tsp. of salt
- task_altOlive oil spray
step by step recipe
- Cut the zucchini into thin slices.
- Cut a piece of parchment paper to fit in the air fryer basket, making sure to leave space on each edge to create a tray for the eggs.
- Place the zucchini slices on the parchment paper and spray one side with olive oil spray.
- Insert the basket into the air fryer and set it to cook at 180°C for 10 minutes.
- Beat the eggs and salt.
- Cut the cherry tomatoes into quarters.
- Cut the avocado and salmon into thin slices.
- Once the zucchini is cooked, add the eggs to the basket without removing the zucchini. Set the air fryer to 180°C for 7 minutes to cook the eggs.
- Remove the parchment paper from the basket and spread the Philadelphia over the egg. Place the avocado slices on top of the cheese, then the cherry tomatoes. Add the salmon and roll the egg omelette into a roll.
- Cut into slices and serve hot.
