NUTRITION

SERVINGS

INGREDIENTS

3/4 cup Liquid Egg Whites

1/2 cup Low-fat Cottage Cheese

1/2 medium Avocado

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

PREPARATION

• 1

  Whisk the liquid egg whites in a small bowl with a pinch of sea salt and black pepper until slightly frothy.

• 2

  Heat one teaspoon of olive oil in a medium non-stick skillet over medium heat.

• 3

  Add the cherry tomatoes to the skillet and cook for 2-3 minutes until the skins begin to burst and become slightly charred.

• 4

  Toss in the fresh spinach and sauté for 1 minute until just wilted, then remove both the tomatoes and spinach from the pan and set aside.

• 5

  Wipe the pan clean if needed and add the remaining teaspoon of olive oil.

• 6

  Pour the egg whites into the skillet and let them cook undisturbed for about 2 minutes until the edges are set.

• 7

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

• 8

  Carefully fold the omelette in half and cook for an additional minute to warm the cottage cheese.

• 9

  Slide the omelette onto a plate and top with the blistered cherry tomatoes and sliced avocado.