NUTRITION

SERVINGS

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup 2% Cottage Cheese

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes, halved

1 slice Sprouted Grain Bread

1/2 medium Avocado, sliced

1 tsp Extra Virgin Olive Oil

1 tbsp Raw Pumpkin Seeds

PREPARATION

• 1

  Heat the olive oil in a non-stick skillet over medium heat.

• 2

  Add the halved cherry tomatoes and baby spinach to the skillet, sautéing for 2 minutes until the spinach is wilted and tomatoes are slightly softened.

• 3

  Remove the vegetables from the pan and set aside.

• 4

  Pour the liquid egg whites into the same skillet, spreading them evenly across the bottom.

• 5

  Once the edges are set and the bottom is golden, spread the cottage cheese and the sautéed spinach and tomatoes over one half of the omelet.

• 6

  Carefully fold the other half of the egg whites over the filling and cook for another 1 minute until the cottage cheese is warm and creamy.

• 7

  Toast the sprouted grain bread until golden brown.

• 8

  Plate the omelet alongside the toast and sliced avocado, then sprinkle the pumpkin seeds over the top for a satisfying crunch.