Prep Time: 5 minutes | Cook Time: 5 minutes | About 70 kcal per serving

Ingredients:

• 3 Egg Whites

• 1 Tablespoon water 

• 1 cup Baby Spinach 

• 1 Teaspoon Olive Oil 

• Salt and Pepper 

• 1/4 cup low-fat cottage cheese

• ​Diced Tomatoes (to serve) 

Yield: 1 serving

​

Directions:​​
 

1. Whisk the egg whites and water together in a bowl and season with salt and pepper

2. In a non-stick pan, heat the oil at a medium-high heat. Add the spinach and season with salt and pepper

3. Stir for a minute, until the spinach leaves are wilted and tender

4. Add in the egg whites and cook until they're almost set

5. Using a spatula, lightly lift up sides around the outside of the omelette and let any uncooked egg whites run underneath

6. Add the cottage cheese on top of the omelette 

7. Fold each side of the omelette over onto itself, covering the cottage cheese

8. Plate up and complement with the diced tomatoes 

9. ​Serve and enjoy!

Eggs are the ultimate versatile ingredient. Whether you like them scrambled or fried, sunny-side up or poached, in cakes or omelettes, there are so many ways to use them. But eggs aren’t just used for their versatility, they are packed full of nutritional value too. They’re a natural source of protein for strong and healthy muscles, and rich in several nutrients that encourage heart health. Egg yolks do contain a lot of unnecessary cholesterol and fats, however, but these can be easily avoided by separating them and using just the yolks.