NUTRITION

SERVINGS

INGREDIENTS

3/4 cup Liquid Egg Whites

1/3 cup Low-fat Cottage Cheese (2%)

2 cups Fresh Baby Spinach

1/2 cup Diced Red Bell Pepper

1/4 cup Diced Yellow Onion

1 tablespoon Extra Virgin Olive Oil

1/2 medium Avocado

PREPARATION

• 1

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

• 2

  Add the diced bell peppers and onions to the skillet and sauté until softened, about 4 to 5 minutes.

• 3

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

• 4

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

• 5

  Pour the egg whites into the pan and let them cook undisturbed until the edges are set and the center is mostly firm.

• 6

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

• 7

  Carefully fold the omelette in half and cook for an additional minute to warm the filling through.

• 8

  Slide the omelette onto a plate and top with the remaining sautéed vegetables and sliced avocado.