Ingredients

  • 100g bag of watercress, spinach and rocket salad
  • 150ml two chicks free range liquid egg white
  • Freshly ground black pepper
  • ½ teaspoon vegetable oil
  • 50g reduced fat cream cheese
  • 100g roasted red peppers (in brine), drained and sliced

Method

  1. 1 Cook the watercress, spinach and rocket in a small amount of water for 2 minutes, until the leaves wilt. Drain thoroughly, squeezing out the excess moisture. Puree with a hand-held stick blender, or chop very finely.
  2. 2 Whisk the Two Chicks egg white with a hand whisk for 3-4 minutes until light and frothy. Whisk in the chopped watercress mixture. Season with pepper.
  3. 3 Preheat the grill – meanwhile, heat a non-stick frying pan and spray with cooking spray or brush with vegetable oil.
  4. 4 Add the egg white mixture and cook over a medium heat until the base has set, then transfer to the grill to set the surface. The omelette should be done in 2-3 minutes.
  5. 5 Transfer the omelette to a warm serving plate and top with the cream cheese and the roasted peppers. Serve at once.
  6. 6 Cook's tip: Once opened, a carton of Two Chicks free range liquid egg white will keep in the refrigerator for 7 days.

Nutritional Details

Each serving provides
  • Energy 1172kj 280kcal 14%
  • Fat 6.0g 9%
  • Saturates 3.0g 15%
  • Sugars 2.4g 3%
  • Salt 1.7g 28%

% of the Reference Intakes

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