NUTRITION

SERVINGS

INGREDIENTS

300 grams Egg whites

115 grams Cottage cheese

40 grams Rolled oats

1 teaspoon Avocado oil

1 cup Baby spinach

0.25 teaspoon Sea salt

0.25 teaspoon Black pepper

1 tablespoon Fresh chives

PREPARATION

• 1

  In a medium-sized mixing bowl, whisk together the egg whites, cottage cheese, rolled oats, sea salt, and black pepper until the mixture is well combined.

• 2

  Place a non-stick skillet over medium-low heat and add the avocado oil, swirling to coat the bottom of the pan evenly.

• 3

  Add the baby spinach to the skillet and sauté for approximately 1 minute until the leaves are just wilted.

• 4

  Pour the egg white and oat mixture into the skillet over the spinach, using a spatula to ensure the oats are spread evenly across the pan.

• 5

  Cover the skillet with a tight-fitting lid and cook for 4 to 5 minutes, or until the edges are golden and the center of the omelet is fully set.

• 6

  Carefully fold the omelet in half using a wide spatula and slide it onto a serving plate.

• 7

  Garnish with freshly chopped chives and serve immediately while warm.