High-protein colourful pepper omelette wrap

High-protein colourful pepper omelette wrap: a quick recipe with plenty of protein, made with eggs, cream cheese, red pepper and chives.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 5 min
• Total time: 10 min
• Calories: 320 kcal per serving
• Protein: 22 g
• Fat: 22 g
• Carbs: 8 g

Ingredients

• 3 organic eggs
• 2 tbsp cream cheese
• 1 red pepper
• 1 bunch of chives
• 1 tsp butter
• Salt and pepper

Method

You’ll need: frying pan · chopping board · knife · mixing bowl

1. Cut the red pepper into very thin, long strips. Finely snip the chives.
2. Whisk the eggs thoroughly in a bowl and season with salt and pepper until the mixture is even.
3. Melt the butter in a large non-stick frying pan over a medium heat and pour in the egg mixture. Tilt the pan slightly so a thin, round omelette base forms.
4. Let the omelette set until the surface is almost firm. Spread the cream cheese over one half and top with the pepper and chives.
5. Carefully fold the empty half over the filling and cook briefly until everything holds together.
6. Slide onto a plate and serve warm straight away.

Good to know

When you need something quick, an omelette wrap like this is worth its weight in gold. Juicy, savoury and pleasantly light – without much effort. Exactly the kind of food that's satisfying and still feels fresh.

Swaps

Cream cheese → cottage cheese (more protein, usually a little less fat). Butter → ghee (can be heated to high temperatures for frying and contains only traces of lactose). Red pepper → spinach (more folate and a little more magnesium). Chives → parsley (more vitamin C and vitamin K).

Allergens

Contains egg and milk. Well suited to children if the pepper is finely sliced; unproblematic during pregnancy as long as the eggs are fully set and the cream cheese is made from pasteurised milk.