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.







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.









* If applicable; this ingredient is free from gluten/gliadin and other major troublesome components, but may slow down any intended weight loss if consumed regularly due to it’s possible affect on blood sugar, and consequently fat metabolism. Either omit it, or use minimally during any weight loss phase for maximum results. Nutritional content is per serving.

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Spinach Omelette with Avocado and Cottage Cheese

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