This omelette is packed with over 40g of protein per serving and it will keep you full and energised all morning
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 10 minutes |
| Serves | 2 |
| Cuisine | American |
| Diet | High-protein |
| Preparation | Moderate |
| Calories | 436 |
| Fat | 21g |
| Saturates | 8g |
| Protein | 40g |
| Carbs | 23g |
| Sugars | 6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFFinely slice the spring onions. Dice the green capsicum and jalapeño.
In a bowl, whisk the egg whites with the spring onion, turmeric, salt and pepper until frothy.
Heat the olive oil in a non-stick pan over a medium heat. Once hot, pour in the seasoned egg whites, swirling to evenly coat the base. Cook for 2–3 minutes until mostly set, then place the tortilla on top and press lightly. Flip the omelette carefully, sprinkle the Cheddar cheese over the top and cook for a further 1–2 minutes until the tortilla is lightly golden.
Once the omelette is cooked, remove from the pan and spread the cottage cheese over and layer with the baby spinach, jalapeño and capsicum.
Fold the omelette in half and serve warm.
