NUTRITION

SERVINGS

INGREDIENTS

3/4 cup Egg Whites

1/3 cup 2% Cottage Cheese

1 cup fresh Baby Spinach

1/2 cup Cherry Tomatoes

1/4 medium Avocado

1 slice Sprouted Grain Bread

1 tsp Avocado Oil

PREPARATION

• 1

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

• 2

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

• 3

  Add the remaining avocado oil and the baby spinach to the pan, sautéing until just wilted, then remove and set aside.

• 4

  Wipe the skillet and pour in the egg whites, cooking undisturbed until the edges begin to set.

• 5

  Gently lift the edges of the omelette to let the uncooked egg flow underneath until the surface is mostly set.

• 6

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

• 7

  Carefully fold the other half over the filling and cook for another minute until the cottage cheese is warm.

• 8

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