AuthorJJ Coutts
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.
Halve 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.
1 servings
1
- Amount per serving
- Calories551
- % Daily Value *
- Total Fat 43g56%
- Total Carbohydrate 18g7%
- Protein 26g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Ingredients
Directions
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.
Halve 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.
