Rolled spinach and cheese omelette salad box
Baby spinach leaves
Cottage cheese, reduced fat
75 g, halved
½ medium, cut into batons
Pumpkin seeds (pepitas)
2 tsp, pepitas, toasted
1 tsp, white variety
1 x 3 second spray(s)
- 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.
- 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.
- 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.
- Drizzle salad with dressing. Serve salad topped with omelette.