NUTRITION

SERVINGS

INGREDIENTS

1 cup low-fat cottage cheese

0.5 cup liquid egg whites

1 cup baby spinach

0.5 cup bell peppers

0.25 whole avocado

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tbsp nutritional yeast

PREPARATION

• 1

  Place the cottage cheese, liquid egg whites, sea salt, black pepper, and dried oregano into a high-speed blender and process until completely smooth.

• 2

  Heat a large non-stick skillet over medium-low heat and lightly coat with half of the olive oil.

• 3

  Pour the cottage cheese mixture into the skillet, spreading it out thinly and evenly to form a large circle.

• 4

  Cover the skillet with a lid and cook for 5 to 7 minutes, or until the edges are golden and the center is completely set and firm to the touch.

• 5

  Carefully flip the wrap and cook for an additional 1 to 2 minutes on the other side, then remove from the heat and let it cool slightly on a piece of parchment paper.

• 6

  In a separate small pan, heat the remaining olive oil and quickly sauté the bell peppers and spinach until the spinach is wilted and the peppers are tender-crisp.

• 7

  Place the sautéed vegetables in the center of the cottage cheese wrap, top with sliced avocado and a sprinkle of nutritional yeast.

• 8

  Gently roll the wrap tightly and slice in half to serve.