Rolled spinach and cheese omelette salad box
3
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 1 • Difficulty: Easy
Ingredients
Egg(s)
2 medium
Baby spinach
40 g
Cottage cheese, reduced fat
2 tbs
Cherry tomatoes
75 g, halved
Lebanese cucumber
½ medium, cut into batons
Pumpkin seeds (pepitas)
2 tsp, pepitas, toasted
Balsamic vinegar
1 tsp, white variety
Lemon juice
1 tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
Whisk eggs together in a medium bowl. Lightly spray a small non-stick frying pan with oil and heat over medium heat. Add egg mixture and cook, without stirring, for 3 minutes or until golden underneath and just set on top. Cover pan for the last minute of cooking.
2
Slide omelette onto a large piece of baking paper. Top with a quarter of the spinach and dollop with cottage cheese. Using paper as a guide, roll omelette up to enclose filling. Slice into 4 rounds. Place in an airtight container.
3
Combine remaining spinach, tomatoes, cucumber and pepitas in a bowl. Whisk vinegar and juice together in a small bowl. Place salad and pepitas in an airtight container. Place dressing in a separate container. Store both in fridge until ready to eat.
4
Drizzle salad with dressing. Serve salad topped with omelette.
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