[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core) NZ$60. Offer ends 25/06/24. See terms.
herby salmon and avocado omelette

Wendy’s herby salmon and avocado omelette

Total Time
8 min
5 min
3 min
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.


Baby spinach

2 cup(s), (40g)

Fresh flat-leaf parsley

cup(s), plus extra to serve

Egg white

3 medium


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)


  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.