Prawn & pea egg-white omelette

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


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. 

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

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

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1,213kJ
Fat 7.6g
Saturated Fat 1g
Carbohydrate 26.6g
Sugars 4.9g
Protein 28.2g
Salt 1.7g
Fibre 6g

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4 stars

Average user rating Based on 13 ratings

This recipe was first published in Tue Dec 23 12:14:00 GMT 2014.