NUTRITION

SERVINGS

INGREDIENTS

3/4 cup Egg Whites

1/2 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1 tablespoon Avocado Oil

1/3 medium Avocado

PREPARATION

• 1

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

• 2

  Add the cherry tomatoes and spinach to the pan, sautéing until the spinach is wilted and tomatoes are slightly softened and blistered.

• 3

  Remove the sautéed vegetables from the pan and set them aside on a small plate.

• 4

  Wipe the skillet clean and add the remaining avocado oil over medium-low heat.

• 5

  Whisk the egg whites briefly until frothy, then pour them into the skillet.

• 6

  Let the egg whites cook undisturbed for 2-3 minutes until the bottom is set and the top is mostly opaque.

• 7

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

• 8

  Carefully fold the other half of the omelette over the filling and cook for 1 more minute to warm the cottage cheese.

• 9

  Slide the omelette onto a plate and garnish with sliced avocado and a pinch of black pepper or red pepper flakes.