Spinach Omelette – Low Fat Cream Cheese & Roasted Peppers

Serves 1

Preparation time: 5 minutes
Cooking time: 10 minutes


– 120g bag of watercress, spinach and rocket salad
– 150ml (1/4 pint) Two Chicks liquid egg white
– Salt and freshly ground black pepper
– Low fat cooking spray or ½ tsp vegetable oil
– 50g (2oz) low fat cream cheese
– 100g (4oz) roasted red and yellow peppers (in brine), drained and sliced


1 Cook the watercress, spinach and rocket in a small amount of water for 3-4 minutes, until the leaves wilt. Drain thoroughly, squeezing out the excess moisture. Puree with a hand-held stick blender, or chop very finely.

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 salt and pepper.

3 Preheat the grill.

4 Heat a non-stick frying pan and spray with low fat cooking spray or brush with vegetable oil. 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 Transfer the omelette to a warm serving plate and top with the low fat cream cheese and the roasted peppers. Serve at once.

Serving Suggestions

Try using baby spinach instead of the bag of salad, cooking it in the same way.

Instead of plain low fat cream cheese try one with garlic and herbs or try low fat ricotta.

Use grilled fresh peppers if you prefer. Halve and deseed them, then cook under a hot grill, skin side up, until the skin blackens. Turn off the grill and let the peppers cool in the grill compartment with the door closed (the skins will loosen in the steamy atmosphere). Peel and slice to use in the omelette.

Remember! Once opened, a carton of two chicks free-range liquid egg white will keep in the refrigerator for 7 days.