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Prawn & pea egg-white omelette
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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.
Try replacing the couscous with either wholemeal breadcrumbs, cooked quinoa or rice.
Typical values per serving:
This recipe was first published in December 2014.