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 tablespoon Extra Virgin Olive Oil

1 slice Whole Grain Bread

1/4 medium Avocado

PREPARATION

• 1

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

• 2

  Add the cherry tomatoes to the skillet and cook for 2-3 minutes until the skins begin to blister, then remove and set aside.

• 3

  Add the remaining olive oil and the fresh spinach to the pan, sautéing until just wilted.

• 4

  Whisk the egg whites in a small bowl until frothy and pour them over the spinach in the skillet.

• 5

  Allow the egg whites to set for 1-2 minutes, then spoon the cottage cheese onto one half of the omelette.

• 6

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

• 7

  Toast the whole grain bread and top with sliced avocado.

• 8

  Serve the omelette alongside the blistered tomatoes and avocado toast for a complete, protein-packed breakfast.