NUTRITION

SERVINGS

INGREDIENTS

3/4 cup liquid egg whites

1/3 cup low-fat cottage cheese

2 cups fresh spinach

1/2 cup cherry tomatoes, halved

1/4 medium avocado, sliced

1 tsp extra virgin olive oil

1 slice sprouted grain toast

PREPARATION

• 1

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

• 2

  Add the halved cherry tomatoes and spinach to the pan, sautéing for 2-3 minutes until the tomatoes soften and the spinach is fully wilted.

• 3

  Remove the vegetables from the skillet and set them aside on a plate.

• 4

  Wipe the skillet if necessary and pour in the liquid egg whites, spreading them evenly across the bottom.

• 5

  Cook the egg whites for 3-4 minutes until the edges are firm and the center is mostly set.

• 6

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

• 7

  Carefully fold the other half of the egg whites over the filling and cook for 1 more minute to warm the cheese through.

• 8

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