NUTRITION

SERVINGS

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low-fat Cottage Cheese

2 cups Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1/2 medium Avocado

1.5 teaspoons Extra Virgin Olive Oil

PREPARATION

• 1

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

• 2

  Add the cherry tomatoes and spinach to the pan, sautéing for 2-3 minutes until the tomatoes begin to blister and the spinach is wilted.

• 3

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

• 4

  Reduce the heat to medium and pour the liquid egg whites into the same skillet.

• 5

  Let the egg whites cook undisturbed for 2 minutes until the edges are firm and the center is mostly set.

• 6

  Spread the cottage cheese and the sautéed spinach across one half of the omelet.

• 7

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

• 8

  Slide the omelet onto a plate, top with the burst cherry tomatoes and sliced avocado, and season with a pinch of black pepper if desired.