NUTRITION

SERVINGS

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1/2 medium Avocado

1 slice Sprouted Grain Bread

1 teaspoon Extra Virgin Olive Oil

PREPARATION

• 1

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

• 2

  Add the cherry tomatoes and spinach to the pan, sautéing for 2-3 minutes until the spinach is wilted and tomatoes are slightly blistered.

• 3

  Remove the vegetables from the skillet and set them aside on a plate.

• 4

  Wipe the skillet if necessary, then pour in the liquid egg whites, spreading them evenly across the bottom.

• 5

  Cook for 3-4 minutes until the edges are set and the center is mostly firm.

• 6

  Spread the cottage cheese and the sautéed spinach and tomatoes over one half of the omelet.

• 7

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

• 8

  Slide the omelet onto a plate and serve alongside the toasted sprouted grain bread and sliced avocado.