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    Prawn & pea egg-white omelette

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    Prawn & pea egg-white omelette

    Perfect for a quick meal for two, and the couscous gives this egg white omelette unexpected extra bite. 

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2


    50g Love Life Wholewheat Couscous
    4 salad onions, thinly sliced
    200g Two Chicks Free Range Egg White
    125g essential Waitrose Cooked, Peeled Prawns
    125g frozen peas, defrosted
    2 Cooks’ Ingredients Sundried Tomatoes (dried, not in oil), finely chopped
    1 tsp sunflower oil
    1 tbsp Waitrose Red Chilli Pesto With Tomato 


    1. Place the couscous and the salad onions in a heatproof bowl and pour over 75ml boiling water. Set aside for 5 minutes.

    2. Meanwhile, lightly beat the egg whites, then stir in the prawns, peas and sundried tomatoes.

    3. Fluff up the couscous with a fork and stir, along with the salad onions, into the omelette mix.

    4. Heat the oil in a 20cm non-stick frying pan and cook the omelette for 5 minutes on each side until nicely browned and cooked through, adding a little extra oil to the pan if required. Cut into wedges, dot with the chilli pesto and serve. 

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    Cook’s tip
    Try replacing the couscous with either wholemeal breadcrumbs, cooked quinoa or rice. 


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