NUTRITION

SERVINGS

INGREDIENTS

3/4 cup Egg Whites

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

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1/4 medium Avocado

1 tsp Extra Virgin Olive Oil

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 half of the olive oil in a non-stick skillet over medium heat and sauté the cherry tomatoes until the skins are slightly blistered.

• 3

  Add the spinach to the skillet and toss until just wilted, then remove the vegetables and set them aside.

• 4

  Wipe the skillet clean, add the remaining oil, and pour in the egg whites, swirling to cover the bottom of the pan.

• 5

  Once the edges are set, spread the cottage cheese and sautéed spinach over one half of the omelette.

• 6

  Carefully fold the omelette in half and cook for another minute until the center is set and the cheese is warmed through.

• 7

  Slide the omelette onto a plate and serve with the blistered tomatoes, sliced avocado, and a piece of toasted sprouted grain bread.