NUTRITION

SERVINGS

INGREDIENTS

2 Large Eggs

1/4 cup Liquid Egg Whites

1/2 cup 2% Cottage Cheese

1 cup Sliced White Mushrooms

1 cup Fresh Baby Spinach

2 teaspoons Avocado Oil

1/4 Avocado, sliced

PREPARATION

• 1

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

• 2

  Add the sliced mushrooms and sauté until they are golden brown and tender.

• 3

  Toss in the baby spinach and cook just until wilted, then remove the vegetables from the pan and set aside.

• 4

  In a small bowl, whisk together the whole eggs and liquid egg whites until well combined.

• 5

  Wipe the skillet clean, add the remaining teaspoon of avocado oil, and pour in the egg mixture.

• 6

  Let the eggs cook undisturbed until the edges are set, then gently lift the edges to let the raw egg flow underneath.

• 7

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

• 8

  Carefully fold the omelette in half and cook for another minute until the cottage cheese is warm.

• 9

  Slide the omelette onto a plate and top with fresh slices of buttery avocado.