NUTRITION

SERVINGS

INGREDIENTS

1/2 cup Egg Whites

1/4 cup Low Fat Cottage Cheese

1 cup sliced White Mushrooms

1 cup Fresh Spinach

1.5 tablespoons Extra Virgin Olive Oil

1 slice Whole Grain Bread

PREPARATION

• 1

  Heat one tablespoon of olive oil in a non-stick skillet over medium heat.

• 2

  Add the sliced mushrooms to the skillet and sauté until they are browned and tender.

• 3

  Toss in the fresh spinach and cook just until wilted, then remove the vegetables from the pan and set aside.

• 4

  Wipe the skillet clean if necessary and add the remaining half tablespoon of olive oil.

• 5

  Pour the egg whites into the skillet, cooking undisturbed until the edges begin to set.

• 6

  Carefully lift the edges with a spatula to let the uncooked egg flow underneath.

• 7

  Once the egg whites are nearly set, spread the cottage cheese and the sautéed vegetable mixture over one half of the omelette.

• 8

  Fold the other half over the filling and cook for another minute until heated through.

• 9

  Serve the omelette immediately alongside a slice of toasted whole grain bread.