NUTRITION

SERVINGS

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

2 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 medium Avocado

PREPARATION

• 1

  Heat one teaspoon of olive oil in a non-stick skillet over medium heat.

• 2

  Add the cherry tomatoes and cook for 3-4 minutes until the skins begin to burst, then remove from the pan and set aside.

• 3

  Add the fresh spinach to the same pan and sauté until just wilted, then remove and set aside.

• 4

  Wipe the skillet clean and add the remaining teaspoon of olive oil.

• 5

  Pour the egg whites into the skillet and cook undisturbed for 2-3 minutes until the edges are firm and the center is nearly set.

• 6

  Spread the cottage cheese and sautéed spinach over one half of the omelette.

• 7

  Carefully fold the omelette in half and cook for another 60 seconds until the cheese is warm and the eggs are fully set.

• 8

  While the omelette finishes, toast the sprouted grain bread and top it with the mashed avocado.

• 9

  Slide the omelette onto a plate and serve immediately with the blistered tomatoes and avocado toast.