NUTRITION

SERVINGS

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low-fat Cottage Cheese

2 cups Fresh Spinach

1/2 cup Diced Red Bell Pepper

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

• 1

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

• 2

  Add the diced red bell peppers to the skillet and sauté for 3 minutes until slightly softened.

• 3

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

• 4

  Wipe the skillet if necessary and pour in the egg whites, tilting the pan to ensure they cover the surface in a thin, even layer.

• 5

  Cook the egg whites for 2 to 3 minutes until the edges are set and the center is opaque.

• 6

  Spoon the cottage cheese and the sautéed vegetable mixture onto one half of the omelette.

• 7

  Carefully fold the other half of the egg whites over the filling and cook for one more minute to warm the cottage cheese.

• 8

  Toast the sprouted grain bread until golden and crisp.

• 9

  Slide the omelette onto a plate and serve immediately alongside the warm toast.