NUTRITION

SERVINGS

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-fat Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/2 medium Avocado

1 teaspoon Olive Oil

1 slice Sprouted Whole Grain Bread

PREPARATION

• 1

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

• 2

  Add the cherry tomatoes to the pan and cook for 2-3 minutes until they begin to blister and soften.

• 3

  Toss in the baby spinach and sauté for 1 minute until just wilted, then remove the vegetables from the skillet and set aside.

• 4

  Wipe the skillet if necessary and pour in the egg whites, letting them cook undisturbed for about 2 minutes until the edges are set.

• 5

  Gently lift the edges of the omelette to let any uncooked egg run underneath.

• 6

  Once the egg whites are opaque and firm, spread the cottage cheese and the sautéed spinach and tomatoes over one half of the omelette.

• 7

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

• 8

  Slide the omelette onto a plate and serve with the toasted sprouted grain bread and fresh avocado slices.