NUTRITION

SERVINGS

INGREDIENTS

1/2 cup liquid egg whites

1/2 cup 2% cottage cheese

1 cup fresh baby spinach

1/2 cup cherry tomatoes

1 slice sprouted grain toast

1/2 medium avocado

1 tsp extra virgin olive oil

PREPARATION

• 1

  Heat olive oil in a non-stick skillet over medium heat and sauté cherry tomatoes until they begin to soften.

• 2

  Add the baby spinach to the pan and cook until just wilted, then remove the vegetables and set aside.

• 3

  Pour the egg whites into the same skillet and cook undisturbed until the edges are set and the center is mostly firm.

• 4

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

• 5

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

• 6

  Serve the omelette immediately with a slice of toasted sprouted grain bread and fresh avocado slices.