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Rolled spinach and cheese omelette salad box

Rolled spinach and cheese omelette salad box

Total Time
15 min
10 min
5 min



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)


  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.


TIPS: Covering the pan for the last minute of cooking helps cook the top of the omelette. To toast pepitas, toss them in a small non-stick frying pan over medium heat until just golden. Add 1 tbs grated parmesan cheese to omelette. Swap cottage cheese for 2 tbs low-fat ricotta cheese