NUTRITION

SERVINGS

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1/2 medium Avocado

1 slice Sprouted Grain Bread

PREPARATION

• 1

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

• 2

  Heat the olive oil in a non-stick skillet over medium heat and add the cherry tomatoes, sautéing for 2-3 minutes until they begin to soften and blister.

• 3

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

• 4

  Wipe the skillet if necessary, then pour in the egg whites, tilting the pan to coat the surface evenly.

• 5

  Cook the egg whites for 2-3 minutes until the edges are set and the bottom is lightly golden.

• 6

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

• 7

  Carefully fold the omelette in half and cook for another 30 seconds to warm the cottage cheese.

• 8

  Slide the omelette onto a plate and serve immediately with the sprouted grain toast and sliced avocado.