Avocado, Roast Pepper and Goat’s Cheese Omelette

This super-quick Two Chicks egg-white omelette is filled with chopped roasted red pepper with sliced avocado and rocket for a fast and healthy lunch or supper.

Serves 1 / Preparation time: 5 minutes / Cooking time: 5 minutes


– 150ml (1/4 pint) Two Chicks liquid egg white
– 2 tablespoons skimmed milk
– 1 tablespoon chopped fresh chives or parsley
– 1/2 teaspoon vegetable oil
– 75g (3oz) roasted red peppers (in brine), drained and sliced
– 1 small ripe avocado, peeled, pitted and sliced
– 50g (2oz) goat’s cheese, sliced
– Handful of rocket or watercress
– Salt and freshly ground black pepper


1. Beat the two chicks egg white and milk together with a fork. Stir in the chives or parsley and season with a little salt and pepper.

2. Preheat the grill.

3. Heat a non-stick frying pan and add the vegetable oil. Pour in the egg white mixture and cook over a medium heat until the base has set, then arrange the peppers over the surface. Transfer to the grill to cook for 1-2 minutes.

4. Slice the omelette onto a warm serving plate fill with the avocado goat’s cheese and rocket or watercress. Fold over and serve at once.

Serving Suggestions

Add a sliced tomato along with the avocado, if you like.

Nutritional Information

30g protein
24g carbohydrate of which 19g sugars
34g fat of which 13g saturates
5g fibre
650mg sodium equivalent to 1.6g salt