NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.25 cup low-fat cottage cheese

1 cup fresh spinach

0.25 cup oat flour

0.25 cup non-fat Greek yogurt

2 tbsp unsweetened almond milk

0.5 tsp baking powder

0.5 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your waffle iron to a medium-high setting.

• 2

  In a medium bowl, whisk together the oat flour, Greek yogurt, almond milk, and baking powder until a smooth batter forms.

• 3

  Lightly coat the waffle iron with a spray of avocado oil if needed, then pour in the batter and cook until the waffle is golden and crisp.

• 4

  While the waffle cooks, crack the eggs into a separate bowl and add the liquid egg whites, cottage cheese, sea salt, and black pepper.

• 5

  Whisk the egg mixture vigorously until well combined and slightly frothy.

• 6

  Heat the avocado oil in a non-stick skillet over medium heat, add the fresh spinach, and sauté for 1-2 minutes until just wilted.

• 7

  Pour the egg mixture over the spinach, reduce heat to medium-low, and cover the pan for 3-4 minutes until the top is set.

• 8

  Gently fold the omelette in half and serve immediately alongside the warm, toasted waffles.