NUTRITION

SERVINGS

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

1 slice Whole Grain Bread

1/2 medium Avocado

1 teaspoon Avocado Oil

PREPARATION

• 1

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

• 2

  Add the fresh baby spinach to the pan and sauté for 1-2 minutes until just wilted.

• 3

  Pour the liquid egg whites over the spinach, ensuring they cover the bottom of the pan evenly.

• 4

  Let the egg whites cook undisturbed for 2-3 minutes until the edges are set and the bottom is lightly golden.

• 5

  Spoon the cottage cheese onto one half of the omelette and carefully fold the other half over the filling.

• 6

  Cook for another 1 minute to warm the cottage cheese through.

• 7

  While the omelette finishes, toast the whole grain bread and top it with sliced or mashed avocado.

• 8

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