NUTRITION

SERVINGS

INGREDIENTS

3/4 cup Liquid Egg Whites

1/2 cup 2% Cottage Cheese

1 cup Sliced White Mushrooms

1 cup Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

1/4 Avocado, sliced

PREPARATION

• 1

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

• 2

  Add the sliced mushrooms and sauté until they are golden brown and tender.

• 3

  Toss in the spinach and cook just until wilted, then remove the vegetables from the pan and set aside.

• 4

  Wipe the skillet clean and add the remaining olive oil over medium heat.

• 5

  Pour the egg whites into the skillet, swirling to cover the bottom, and cook until the edges are firm and the center is nearly set.

• 6

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

• 7

  Carefully fold the other half of the egg whites over the filling and cook for another 60 seconds to warm the cheese.

• 8

  Slide the omelette onto a plate and garnish with the sliced avocado and a crack of fresh black pepper.