NUTRITION

SERVINGS

INGREDIENTS

1 cup Egg Whites

2 tablespoons Low-Fat Cottage Cheese

1 cup sliced White Button Mushrooms

1 cup Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

1/2 medium Avocado

PREPARATION

• 1

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

• 2

  Add the sliced mushrooms and sauté until they are golden brown and tender, then remove from the pan and set aside.

• 3

  In the same skillet, add the spinach and cook for 1 minute until just wilted, then remove and set aside.

• 4

  Wipe the skillet clean and add the remaining olive oil.

• 5

  Whisk the egg whites briefly and pour them into the skillet, cooking until the edges are set and the center is almost firm.

• 6

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

• 7

  Fold the omelette in half and cook for another minute until the cottage cheese is warm.

• 8

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