Ingredients
- Spinneysfood Spring Onions 2
- Spinneysfood Green Capsicum 1
- Jalapeño 1
- Egg whites 12, large
- Spinneysfood Ground Turmeric ¼ tsp
- Spinneysfood Fine Sea Salt ½ tsp, to taste
- Spinneysfood Black Pepper ¼ tsp, freshly ground, to taste
- Spinneysfood Mediterranean Extra Virgin Olive Oil 1 tbsp
- Warburtons High-Protein Tortilla Wraps 2
- Spinneysfood Mature Cheddar Cheese 60g
- Low-fat cottage cheese 120g
- Spinneysfood Organic Baby Spinach A handful
Nutrition (Per serving)
- 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."
Chilli cheese egg white tortilla omelette
American 10 Mins Prep · 10 Mins Cook
- Finely 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.