NUTRITION

SERVINGS

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low-Fat Cottage Cheese (2%)

1 cup Fresh Baby Spinach

1 teaspoon Avocado Oil

1/4 medium Avocado

1/8 teaspoon Sea Salt

1/8 teaspoon Black Pepper

PREPARATION

• 1

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

• 2

  Add the fresh baby spinach to the pan and sauté for 1-2 minutes until just wilted, then remove the spinach and set aside.

• 3

  Wipe the pan if necessary and pour in the liquid egg whites, seasoning with a pinch of sea salt and black pepper.

• 4

  Cover the pan with a lid for 2-3 minutes to allow the egg whites to set evenly without flipping.

• 5

  Once the egg whites are opaque and firm, place the sautéed spinach and the cottage cheese onto one half of the omelette.

• 6

  Carefully fold the other half of the omelette over the filling and let it sit for 30 seconds to warm the cheese.

• 7

  Slide the omelette onto a plate and top with the fresh sliced avocado and an extra crack of black pepper.