NUTRITION

SERVINGS

INGREDIENTS

1/2 cup Egg Whites

1/4 cup 2% Cottage Cheese

1 cup Fresh Spinach

1/2 cup diced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1/2 Avocado, sliced

1 slice Sprouted Whole Grain Bread

PREPARATION

• 1

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

• 2

  Add the diced bell peppers and sauté for 3-4 minutes until they begin to soften.

• 3

  Add the fresh spinach to the skillet and toss until just wilted, then remove the vegetables from the pan and set aside.

• 4

  Wipe the skillet if necessary and pour in the egg whites, cooking undisturbed until the edges begin to set.

• 5

  Gently lift the edges of the omelette to let the raw egg run underneath, continuing until the top is almost set.

• 6

  Spread the cottage cheese and the sautéed vegetables over one half of the omelette.

• 7

  Carefully fold the other half over the filling and cook for another minute to warm the cheese.

• 8

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