Preparation Time:  2 minutes

Cooking Time:  5 minutes

Ingredients

Servings 01

1 large [50 g] Egg

0.76 cup [151 ml] egg white

1 dash [0.4 g] Salt

1 dash [0.1 g] Black Pepper

0.25 tbsp [3.4 g] Coconut Oil

0.25 avocado [34 g] Avocado

0.5 cup [15 g] Baby Spinach

Nutrition Per serving

Energy 240 kcal

Fat 14 g

Carbs 4.8 g

Protein 24.4 g

Fiber 2.9 g

Sugar 1.2 g

Directions

01

Whisk together the eggs, egg whites, salt, and pepper until well combined.

02

Warm coconut oil in a small skillet, coating the inside. Pour the egg mixture into the skillet and cover. Once the eggs easily separate from the bottom of the pan, flip them.

03

Place spinach on top of the eggs in the skillet and let it slightly wilt and fold the omelette in half. Add avocado slices.

Tip:

You can replace the spinach with arugula, zucchini, bell peppers, or any vegetables you have available. If it’s not filling enough, increase the egg whites (up to 200 ml) or add 1 tablespoon of cottage cheese for extra protein. If it doesn’t keep you full, use more egg whites (200 ml) or add one tablespoon of cottage cheese.