NUTRITION

SERVINGS

INGREDIENTS

3/4 cup liquid egg whites

1/3 cup 2% cottage cheese

1 cup sliced white mushrooms

1 cup fresh baby spinach

1 tablespoon avocado oil

1 slice sprouted grain bread

PREPARATION

• 1

  Heat half of the 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

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

• 4

  Wipe the skillet clean and add the remaining avocado oil over medium-low heat.

• 5

  Pour the egg whites into the skillet and cook undisturbed until the edges begin to set.

• 6

  Carefully lift the edges to let the uncooked egg flow underneath until the omelette is mostly firm.

• 7

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

• 8

  Fold the omelette in half and cook for another minute until the cottage cheese is warmed through.

• 9

  Toast the sprouted grain bread until golden and serve alongside the omelette.