NUTRITION

SERVINGS

INGREDIENTS

150g Egg Whites

1/2 cup Low-Fat Cottage Cheese

1 tsp Avocado Oil

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 slice Sprouted Grain Bread

50g Avocado

PREPARATION

• 1

  Whisk the egg whites in a small bowl with a pinch of sea salt and cracked black pepper.

• 2

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

• 3

  Add the cherry tomatoes and cook for 2-3 minutes until they begin to soften and the skins are slightly blistered.

• 4

  Stir in the baby spinach and sauté just until wilted, then remove the tomatoes and spinach from the pan and set aside.

• 5

  Pour the egg whites into the skillet, tilting the pan to ensure they cover the bottom evenly.

• 6

  When the egg whites are mostly set, place the cottage cheese and the sautéed spinach and tomatoes onto one half of the omelet.

• 7

  Carefully fold the other half over the filling and cook for 1 minute to warm through.

• 8

  Slide the omelet onto a plate and serve with a slice of toasted sprouted grain bread topped with the fresh avocado.