NUTRITION

SERVINGS

INGREDIENTS

2 Large Eggs

1/4 cup Liquid Egg Whites

1/2 cup Low-fat Cottage Cheese

1 cup Fresh Spinach

1 cup Cremini Mushrooms, sliced

1 tablespoon Avocado Oil

PREPARATION

• 1

  Heat half the avocado oil in a non-stick skillet over medium heat and sauté the sliced mushrooms until they are golden-brown and tender.

• 2

  Add the fresh spinach to the skillet and cook for 1 minute until just wilted, then remove the vegetables from the pan and set aside.

• 3

  In a small bowl, whisk together the whole eggs and liquid egg whites until well combined.

• 4

  Wipe the skillet clean, add the remaining oil, and pour in the egg mixture, tilting the pan to coat the bottom evenly.

• 5

  Once the eggs are mostly set, spread the cottage cheese and wilted spinach over one half of the omelette.

• 6

  Fold the omelette in half and cook for another minute until the cottage cheese is warmed through.

• 7

  Slide the omelette onto a plate and serve immediately with the sautéed mushrooms on the side.