Wendy’s herby salmon and avocado omelette
3
Points®
Total time: 8 min • Prep: 5 min • Cook: 3 min • Serves: 1 • Difficulty: Easy
Recipe by WeightWatchers ambassador and coach Wendy (@cooksisternz). Ready in just a few minutes, this vibrant green omelette with it’s creamy avocado and salmon filling is simply delicious. Serve it topped with yoghurt and a squeeze of lemon for added freshness.
Ingredients
Baby spinach
2 cup(s), (40g)
Fresh flat-leaf parsley
⅓ cup(s), plus extra to serve
Egg white
3 medium
Avocado
20 g
99% fat-free, plain or natural yoghurt, unsweetened
2 tbs
Smoked salmon
1 slice(s), (25g)
Oil spray
1 x 3 second spray(s)
Instructions
1
Process spinach and parsley in a food processor until finely chopped. Add egg whites to processor, season with salt and pepper and pulse until combined. Pour mixture into a microwave silicone omelette maker. Place the open omelette maker in the microwave and cook on high (100%) for 1½-2 minutes, or until just set. Using a spatula, gently transfer the omelette onto a plate.
2
Meanwhile, mash the avocado with 1 tablespoon yoghurt in a small bowl.
3
Spoon the avocado mixture over half the omelette, top with salmon and fold over to enclose filling.
4
Top with remaining yoghurt and extra parsley leaves, season with black pepper.
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