NUTRITION

SERVINGS

INGREDIENTS

1/2 cup Liquid Egg Whites

1 Large Egg

1/4 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes

1/2 medium Avocado

1 tsp Extra Virgin Olive Oil

PREPARATION

• 1

  Whisk the liquid egg whites and the whole egg together in a small bowl until well combined and slightly frothy.

• 2

  Heat the olive oil in a non-stick skillet over medium heat and add the cherry tomatoes, cooking until they begin to soften and blister.

• 3

  Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove the tomatoes and spinach from the pan and set aside.

• 4

  Pour the egg mixture into the same skillet, tilting the pan to ensure the bottom is evenly coated.

• 5

  Once the edges of the omelette are set, spread the cottage cheese and the sautéed spinach over one half of the eggs.

• 6

  Carefully fold the other half of the omelette over the filling and cook for another minute until the cheese is warm and the eggs are fully cooked.

• 7

  Slide the omelette onto a plate and top with the blistered cherry tomatoes and sliced avocado.