Brunches

Spinach Omelette with Avocado and Cottage Cheese

Spinach rich omelette topped with creamy cottage cheese, velvety avocado sliced and sprinkled with pepper, and finished with a sprinkle of earthy walnuts for an additional crunch.

Serves

Prep

Cook

4 oz. (115g) spinach, frozen
2 eggs
½ avocado
2 tbsp. cottage cheese
1/8 cup (15g) walnuts
1 tsp. coconut oil
1 tbsp. lemon juice
salt and pepper

Heat a non-stick pan over medium heat and heat the spinach until defrosted.

Then allow the spinach to cool down and squeeze out the moisture.

Transfer the spinach into a hand blender and chop finely. Add in the eggs, season with salt and pepper and mix well.

Half the avocado, remove the stone and slice the flesh.

Heat the oil in the pan over medium-high heat and pour in the egg-spinach mixture.

Fry the omelette until almost cooked, then flip and cook for another minute.

Transfer onto a serving plate and top with sliced avocado, cottage cheese and walnuts.

Drizzle with the lemon juice, season with salt and pepper and serve.

Calories

551

Fats

43g

Carbs

18g

Protein

26g

* If applicable: You may wish to minimise the use of this ingredient during any weight loss phase due to the possible affect on blood sugar. Just omit it, or perhaps use an alternative / nutritional content is per serving.