NUTRITION

SERVINGS

INGREDIENTS

1/2 cup Egg Whites

1/4 cup 2% Cottage Cheese

1 cup Sliced White Button Mushrooms

2 cups Baby Spinach

1/2 medium Avocado

1 slice Whole Grain Sourdough Bread

1 tablespoon Extra Virgin Olive Oil

PREPARATION

• 1

  Heat a non-stick skillet over medium heat and add half of the olive oil.

• 2

  Add the sliced mushrooms to the skillet and sauté until they are browned and tender.

• 3

  Toss in the baby spinach and cook just until wilted, then remove the vegetables from the pan and set aside.

• 4

  Wipe the skillet clean and add the remaining olive oil.

• 5

  Whisk the egg whites briefly and pour them into the skillet, cooking until the edges are set.

• 6

  Spread the cottage cheese and the sautéed spinach and mushrooms over one half of the egg whites.

• 7

  Carefully fold the omelette in half and cook for another minute until the cottage cheese is warm.

• 8

  Slide the omelette onto a plate and serve alongside the toasted sourdough bread and sliced avocado.